Grilled Chicken Chermoula

Chermoula is a marinade often used for fish or seafood in Algerian, Moroccan and Tunisian cuisines. The bright flavours of the fresh herbs lend themselves to chicken dishes too. This dish is best if you allow the chicken to marinate overnight.

Ingredients:
6 tbsp olive oil
2 tsp cumin
½ tsp salt
½ tsp coriander
½ tsp sweet paprika
1 medium red chili pepper, seeded and chopped
Finely grated zest and juice of 1 lemon
2 cloves garlic, crushed
1 ½ cups fresh cilantro leaves
½ cup fresh parsley leaves
Chicken pieces

Method:
Combine all ingredients except chicken in a food processor. Blend for one minute or until well mixed. Reserve ¼ cup of the marinade to serve with the chicken. Pour the rest of the marinade over the chicken pieces, making sure they are well coated. Cover and set in the fridge for at least 4 hours, or up to overnight.
Cook chicken, and serve drizzled with the extra reserved sauce.

Count the marinade as 1 fat per serving.

Recipe from "The Paleo Foodie Cookbook” by Arsy Vartanian