Ingredients
-
700
-
1/2
-
4
-
4
-
2
-
1
-
1/4
-
1
-
2
-
1
-
2 1/2
-
200
-
1/2
-
1/2
-
4
Directions
Chicken Chermoulla With a Lentil Salad, Chermoula is a Moroccan blend of herbs and spices traditionally used for preserving or seasoning meat or fish Here it is used as a quick baste for chicken Recipe adapted fromWomen’s Weekly 50 fast chicken fillets mini-recipe book Recipe is gluten-free as written but ensure spices, yogurt and chicken stock are suitable Serves 4, Chermoula is a Moroccan blend of herbs and spices traditionally used for preserving or seasoning meat or fish Here it is used as a quick baste for chicken Recipe adapted fromWomen’s Weekly 50 fast chicken fillets mini-recipe book Recipe is gluten-free as written but ensure spices, yogurt and chicken stock are suitable Serves 4
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Steps
|
1
Done
|
Combine Chicken, Parsley, Lemon Rind, Spices, Onoion and 1 Tablespoon Olive Oil in a Large Bowl. |
|
2
Done
|
Heat a Wok or a Large Frying Pan. Stir-Fry Chicken in Small Batches, Until Chicken Is Browned and Cooked Through. |
|
3
Done
|
Meanwhile, Combine Lentils and Stock in a Medium Sized Saucepan. Bring to the Boil, Reduce Heat, and Simmer Uncovered For About 8 Minutes or Until the Lentils Are Just Tender. Drain. |
|
4
Done
|
Place Lentils in a Large Bowl With the Spinach, Coriander, Mint and Combined Vinegar and the Remaining 1 Tablespoon of Olive Oil. Toss Gently to Combine. |
|
5
Done
|
Serve Chicken Mixture on the Lentil Mixture, Drizzle With Yogurt and Sprinkle With Some Extra Green Herbs For Presentation. |
