Name: Chermoulla barbecued chicken thighs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 clove garlic; 2 (50g), shallots; 1 fresh small red thai (serrano) chilli; 1 sprig fresh coriander (cilantro) with root attached; 2 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 tablespoon olive oil; 8 x 125g (4-ounce) chicken thigh fillets; 2 medium_piece (280g) lemons, halved; 500 gram (1 pound) frozen baby peas; 25 gram (¾ ounce) butter; 2 tablespoon water; 300 gram (9½ ounces) sour cream

Ingredients

2 clove garlic

2 (50g), shallots

1 fresh small red thai (serrano) chilli

1 sprig fresh coriander (cilantro) with root attached

2 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

8 x 125g (4-ounce) chicken thigh fillets

2 medium_piece (280g) lemons, halved

500 gram (1 pound) frozen baby peas

25 gram (¾ ounce) butter

2 tablespoon water

300 gram (9½ ounces) sour cream

Method

1.Blend or process garlic, shallots, chilli, coriander, spices and oil until almost smooth. Place in a large bowl with chicken, rub to coat chicken all over.

2.Cook chicken and lemons on heated, oiled grill plate (or grill or barbecue), until chicken is cooked. Using tongs, squeeze grilled lemon over chicken.

3.Meanwhile, make pea puree. Stir peas, butter and water in a medium saucepan, over medium heat, for about 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.

4.Serve chicken with pea puree.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000