World Cuisine

Roast Chicken with Chermoula

prep 20 mins, plus marinating cook 45 mins
  • 3 garlic cloves
  • 1 bunch of coriander
  • 1 lemon, juiced
  • ½ teaspoon ground cumin
  • ¾ teaspoon paprika
  • pinch of cayenne pepper
  • 3 tablespoons sunflower oil
  • ½ teaspoon salt
  • 3 small chickens, cut in two

Make the chermoula marinade by chopping the garlic and coriander together. Mix in a bowl with the lemon juice, spices, oil and salt.

Coat the chicken with half the marinade and refrigerate for 1 hour.

Preheat the oven to 220°C (425°F), Gas Mark 7.

Transfer the chicken to an ovenproof dish, drizzle over the remaining marinade, and cook for around 45 minutes.

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