If your braai recipes are ready for an upgrade, this chermoula chicken with pea puree has your name on it! Let’s get into it:
Ingredients
- 2 cloves garlic
- ½ onion
- 1 red chilli
- 1 sprig fresh coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1½ tbsp olive oil
- 8 chicken thigh fillets
- 100 g snow pea shoots
- PEA PUREE
- 500 g frozen baby peas, thawed
- 25 g butter
- ¾ cup sour cream
Instructions
DD the garlic, onion, chilli, coriander, cumin, paprika and half the oil to a food processor and blend until almost smooth. Transfer mixture to a large bowl; add chicken, rub mixture all over chicken. Season.
COOK chicken on a heated, oiled grill plate (or braai), until browned on both sides and cooked through.
PEA PUREE
STIR peas and butter in a medium pot, over medium heat, for 5 minutes or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.
SERVE chicken with pea puree and snow pea tendrils; drizzle with remaining oil, sprinkle with pepper.
TEAM TIP: Serve chicken with a side of roast potatoes, rice or salad if preferred.
