Chermoula chicken

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1 very large handful flat-leaf (Italian) parsley

1 medium handful coriander (cilantro) leaves

2 garlic cloves, roughly chopped

3 tablespoons lemon juice

1 tablespoon chopped preserved lemon

3 teaspoons ground cumin

125 ml (4 fl oz/1/2 cup) olive oil

4 boneless, skinless chicken breasts, flattened 


1. Mix the parsley, coriander, garlic, lemon juice, preserved lemon and cumin in a food processor until well combined. With the motor running, gradually add the oil in a thin stream until smooth. Season well.

2. Place the chicken in a shallow, non-metallic dish and pour over the marinade. Marinate for at least 2 hours.

3. Grease four sheets of foil and place a chicken breast in the centre of each. Spoon any extra marinade over the chicken. Fold the foil over to seal. Cook the parcels on a hot, lightly oiled barbecue grill plate or flat plate for 10-12 minutes without turning, until cooked through. Remove from the foil and slice.