Barbecued chermoula chicken thighs with pea purée

Experiment with the flavours of North Africa with this delicious chermoula chicken thighs recipe. Chermoula sees spices and herbs combine to create the ultimate marinade. Rub on, grill to perfection then serve with creamy pea purée

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Barbecued chermoula chicken thighs
  • 2 clove garlic
  • 2 shallots
  • 1 fresh small red Thai chilli
  • 1 sprig fresh coriander, stem and root attached
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 1/2 tablespoon extra virgin olive oil
  • 8 x 125g chicken thigh fillets
  • 100 gram snow pea tendrils, to serve
Pea purée
  • 500 gram frozen baby peas, thawed
  • 25 gram butter
  • 3/4 cup sour cream


  • 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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