North African Style Chicken

Chermoula or charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood. In this recipe the chicken is marinated and then served with a complimentary sauce and couscous to make a delicious feast. Serves 4. Chermoula cup of flat leaf parsley 1/2 cup coriander 2 cloves garlic peeled 4T olive oil 1T paprika 2ml cumin 2ml ground coriander Mix the above in a food processor. then add 8 black olives pitted 1 preserved lemon Pulse until the mixture is roughly chopped. Marinade the chicken with the chermoula. Cover and refridgerate for 2 hours or more. Preheat the oven to 200C. Return the chicken to room temperature and cook for 25 minutes. Sauce 1 chopped onion 3 cloves garlic finely chopped 2T olive oil 1t cumin 1t ground coriander 2ml cinnamon 1t paprika 1t turmeric 500g fresh ripe chopped tomatoes 2t tomato puree 1t honey 1t lemon juice salt and pepper to taste Fry the onion and garlic in the olive oil until soft. Add the spices and stir through. Stir in the tomatoes and puree and simmer for 20 minutes. Add the honey, lemon juice and seasoning. Set aside and serve warm. Serve the chicken with sauce and couscous and garnish with fresh herbs. Banting: omit the sugar and serve with cauli-rice.