Kim’s chermoula chicken with pesto couscous
Serves 4 CHERMOULA
15ml coriander seeds
15ml cum in seeds
1 stick of cinnamon
2 handfuls of parsley, roughly chopped (about 250 ml)
2 handfuls of coriander, roughly chopped (about 250 ml)
juice and rind of 1 large lemon
1 largered chilli, seeded andchopped
2 cloves of garlic, chopped
2cm piece of ginger, grated
180ml olive oil salt to taste
4 chicken breast fillets
ROCKET PESTO
20g wild rocket juice of 1 lemon
15ml chopped garlic
½ chilli, chopped
10ml grated ginger
180ml roasted macadamia nuts, chopped
150ml-200ml olive oil salt and pepper to taste
375ml couscous
375ml hot vegetable stock
CHERMOULA: Place the coriander, cumin and cinnamon in a pan and toast the spices over a medium heat for about 3 minutes until fragrant.
Remove and grind to a powder in a coffee grinder.
Place in a food processor with the herbs, lemon rind and juice, chilli, garlic and ginger. Process until well blended.
With the machine running, add in the olive oil to form a thick paste. Add salt to taste. Rub the paste on to the chicken breasts and leave to marinate for at least an hour.
PESTO: Put the rocket, lemon juice, garlic, chilli, ginger and nuts into a processor and process to a rough paste.
With the machine running, add enough olive oil to make a thick paste. Season to taste.
Place the couscous in a bowl and pour over the boiling stock. Cover and set aside for 2 minutes. Fluff with a fork.
Stir the rocket pesto through the couscous until well blended.
Cook the chicken breasts in a frying pan in a little olive oil for 2-3 minutes a side without burning the chermoula mixture. Place them on an oven tray and finish cooking in the oven at 180°C for 10-15 minutes.
Serve the chicken breasts sliced, on a bed of couscous.