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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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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