Chermoula Spring Chicken and Romero Peppers with Cous Cous and Greek Yoghurt

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GET COOKING AND SUPPORT MOVEMBER WITH THESE RECIPES FROM THE 'BRING IT ON HOME' COOKBOOK...

Deon Mo Bros cookbook spring chicken and peppers recipe
The moustachioed people behind Movember travelled across the nation to bring together a super group of Mo Bros - chefs who want to support the cause and get the average bloke back in the kitchen.

As a result of this union they created the Bring It On Home cookbook, a beautifully presented free recipe book, which is available from the Movember Supper Lip Club Blog. Clever name that.

To give you a flavour of what to expect, we'll be showing off some of our favourite recipes from the book throughout the month.

This dish is full of mouthwatering flavours and doesn't take too long to whip up if your head's in the zone. But don't thank us, all the praise needs to go to Mo Bro chef, Deon Jansen!

Chermoula Spring Chicken, Grilled Romero Peppers, Almond Cous Cous and Coriander Greek Yoghurt

Serves: 6

Ingredients:

6 Romero peppers
6 spatchcock spring chickens (ask your butcher to prepare the birds this way)

For the Greek yoghurt:
1 small bunch of coriander, chopped
200g Greek yogurt
Juice of ½ lemon
Salt & cracked
black pepper

For the Chermoula spice:
Juice of 1 lemon
1 tsp whole cumin
1 tsp smoked paprika
1 red chilli, chopped, seeds removed
1 small bunch of coriander, chopped
2 cloves of garlic, peeled
Olive oil

For the cous cous:
600g cous cous
100g flake almonds
50ml olive oil
Juice of 1 lemon
Salt & pepper

Method:

Place the peppers on top of the gas burners until they turn black (if you don't have gas burners, a BBQ will do just as well). Remove from flames and place the cooked peppers in a bowl, cover with cling film and let steam for 10 minutes (this will allow the skin to peel away from the flesh).

Under running water, peel off the blackened, blistered skin – don't be too fussy as the burnt bits will have a rich smoky flavour. Set aside until serving.

Spring Chicken and Romano Peppers recipe


For the cous cous, toast the almonds under the grill until they turn golden brown. Place cous cous into a bowl and add the olive oil, lemon juice and seasoning.

Mix together, then add enough boiling water to cover the cous cous. Cover with cling film and let this steam for 20 minutes. Remove cling film, fluff with a fork and add the toasted almonds.

To make the yoghurt, mix all the ingredients together in a bowl. This can be done a few hours before and kept in the fridge.

For the Chermoula spice place all the ingredients into a food processor and blitz, adding enough olive oil to make a wet marinade.

The spring chicken needs a hot oven preheated to 200°C. Liberally cover the birds with the Chermoula spice (you can do this the day before) and roast in an oven-proof dish for 15 minutes, or until cooked. The leg bone should be easy to remove once cooked.

To serve spoon the cous cous onto the plates. Divide the peppers evenly, place a chicken in the middle and finish with a dollop of coriander yoghurt.

We reckon we can do that, no probs!

If you want to get a copy of Bring It On Home - the recipe book designed to get men (and women) back in the kitchen click here or email pat@movember.com.

Or to visit the Movember official website, click here.

Look out for more recipes over the next few weeks!


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