Chermoula Chicken With Kumara

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 bunch flat leaf parsley
• 1 bunch fresh coriander
• 3 garlic cloves, crushed
• 1 tablespoon ground cumin
• 2 teaspoons sweet paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sea salt
• 1/2 cup lemon juice
• 1/3 cup olive oil
• 500 g chicken tenderloins
• 1 large kumara
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh mint
• couscous, to serve (optional)

Recipe

• 1 to make the marinade, place herbs, garlic, spices, salt, lemon juice and olive oil in the bowl of a food processor. process until a rough paste forms.
• 2 place chicken tenderloins in a large bowl with 3/4 of the marinade and turn to coat.
• 3 heat the chargrill plate of a barbecue to a medium high heat. brush plate with oil. place kumara slices on chargrill plate and cook 5 minutes each side or until cooked through.
• 4 meanwhile, drain excess marinade off chicken and cook 2-3 minutes on same chargrill plate, until cooked through.
• 5 mix remaining marinade with yogurt, lemon juice and mint and season with salt to taste.
• 6 serve chicken tenderloins with kumara slices. drizzle with yogurt and mint sauce.
• 7 for a more filling meal, you could serve couscous with the chicken and kumara.