Bbq’d Chicken Chermoula

Bbq’d Chicken Chermoula with Pumpkin & White Bean Salad


  • Chermoula
    • 1/2 Spanish onion
    • 4 cloves garlic
    • 1 bunch coriander
    • 1 bunch flat leaf parsley
    • 3 tsp cumin powder
    • 2 tsp turmeric
    • 2 tsp sweet paprika
    • 1 tsp ground ginger
    • 1/2 cup lemon juice
    • 1 cup olive oil
    • 2 organic chicken breasts
  • Salad
    • 1/4 Jap pumpkin, thin wedges
    • 1 can cannelini beans
    • 1 tbls preserved lemon, finely sliced
    • 1/2 cup coriander leaves
    • 1 cup mezuna leaves
    • 1/2 cup lemon juice
    • 2 tbls olive oil
    • Salt and pepper


  1. Chermoula
    1. Blend together onion and garlic, then add the fresh herbs and continue to blend with a little olive oil.
    2. Next add the spices. Finally add lemon juice to taste and enough oil to make a smooth paste.
    3. Rub chermoula all over chicken breasts and season with salt.
    4. Let marinate.
  2. Salad
    1. Place the pumpkin on the bbq (at the same time as chicken goes on) and season.
    2. Let it go a golden colour.
    3. Meanwhile mix together the beans, lemon rind and coriander.
    4. When pumpkin is cooked add to salad and give a gently toss.
    5. Place nicely on the plate layered with mezuna, adding lemon juice, oil and seasoning as you go.
  3. To Assemble
    1. Cook chicken for about 3 minutes on each side. Use a spatula not tongs as you don’t want to loose any chermoula when turning.
    2. Let rest for a minute or 2 when it comes off bbq.
    3. Then slice on the diagonal. Serve with salad.
    4. Drizzle plate with a little more oil, lemon juice and seasoning.