Ingredients
Barbecued chermoula chicken thighs
Pea purée
Method
1.Blend garlic, shallots, chilli, coriander, cumin, paprika and half the oil until almost smooth.
2.Transfer mixture to a large bowl; add the chicken, rub mixture all over chicken then season with salt and pepper.
3.Cook chicken on a heated, oiled barbecue grill for 4 minutes each side or until cooked through.
4.For 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 sour cream until smooth.
5.Serve chicken with pea purée and snow pea tendrils. Drizzle with remaining oil and sprinkle with ground black pepper.
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