Chermoula Chicken and Quinoa


4 x lean chicken breasts, skin off, cut into strips
2 cups chicken stock

Chermoula ingredients:
½ cup EVO oil
½ cup fresh coriander, washed
½ cup fresh mint
½ cup fresh parsley
1 red chilli, seeds removed
2 tbsp. lemon zest
2 tbsp. orange zest  
1 small Spanish onion,
2 tsp. ground coriander
2 tsp. sweet paprika, group
2 tsp. ground cumin seeds
3 cloves of garlic
Juice of a ½ lemon
1 tsp. Sea Salt


Place all of the chermoula ingredients in a food processor and blend until combined to a smooth paste.

In a large saucepan add the chermoula, chicken and stock and bring to a simmer for 10 minutes.

The chermoula paste could be made the day before and marinate the chicken 1-2 hours.

Serve on a bed of quinoa.