Chermoula Chicken Recipe | myfoodbook

Ingredients

• 3 cloves garlic, crushed
• 1/4 cup fresh flat leaf parsley, chopped
• 1/4 cup coriander leaves, chopped
• 1 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 long red chilli, thinly sliced
• 1 lemon, juiced
• 1 tblsp olive oil
• 1 x 1 kg (approx.) Lilydale Free Range Chicken Breast Fillets, cut in half lengthways
• 2 tblsp olive oil
• 2 tblsp tomato paste
• 1 1/2 cup chicken stock
• 2 tsp ground cinnamon
• 600 Grams butternut pumpkin, cut into crescents
• 1/2 cup raisins
• 2 tblsp honey
• 1 lemon, thickly sliced
• Salt and freshly ground black pepper, to taste
• 20g ghee or butter
• 1 brown onion, finely chopped
• 1 tsp finely grated fresh ginger
• 1 garlic clove, crushed
• 300g (1 1/2 cups) basmati rice
• 500ml (2 cups) chicken stock
• 1/3 cup slivered almonds, lightly toasted
• 1/3 cup fresh coriander, to serve