Barbecued Chermoula Chicken With Pea Purée
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Prep + cook time 40 minutes  serves 4

2 cloves garlic

2 shallots 

1 fresh small red thai chilli

1 sprig fresh coriander, stem and root attached

2 teaspoons ground cumin

1 teaspoon smoked paprika

1½ tablespoons extra virgin olive oil

8 x 125g chicken thigh fillets

100g pea shoots

Pea purée

500g frozen baby peas, thawed

25g butter

180g soured cream

 

1     blend garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth. Transfer mixture to a large bowl; add the chicken, rub mixture all over chicken. Season.

2     cook chicken on a heated, oiled grill rack (or grill), for 6 minutes each side or until cooked through.

3     meanwhile, make pea purée.

4     serve chicken with pea purée and pea shoots; drizzle with remaining oil, sprinkle with pepper.

 

Pea purée  

Stir peas and butter in a medium saucepan over medium heat for 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with soured cream until smooth.