Barbecued Chermoula Chicken with Pea Puree
Experiment with flavours of North Africa with this delicious chicken thighs recipe. Rub on, grill to perfection then serve with creamy pea purée
Ingredients
- 2 cloves garlic
- 2 shallots (50g)
- 1 fresh small red thai chilli
- 1 sprig fresh coriander , stem and root attached
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1½ tablespoons extra virgin olive oil
- 8 x 125g chicken thigh fillets
- 100 grams snow pea tendrils
- Pea puree
- 500 grams frozen baby peas, thawed
- 25 grams butter
- ¾ cup (180g) sour cream
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