Ingredients
Chermoula paste
- 1 bunch flat leaf parsley
- 1 bunch corriander
- 6 cloves garlic
- 1 tbsp ground cumin
- 1 tbsp Ground Coriander
- 1 tbsp paprika (sweet if possible)
- 1 pinch ground red chillies
- 150 g lemon or lime juice or white wine vinegar, can use a mixture of these
- salt and pepper to taste
Moroccan beans:
- 120 g chermoula paste
- 120 g water
- 1 onion (halved)
- 2 cans borlotti or mixed beans
- 3 tbsp honey
- 1 tbsp Vege Stock Concentrate
- 2 tbsp chopped coriander or mint
- 30 g olive oil
Chicken and Quinoa
- 900 g water
- 300-350 g quinoa (soaked and washed in boiled water), see tips and hints
- 400-500 g Chicken Breast Cubed
- Greek yoghurt, to serve with the meal
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1) Place the garlic, parsley and coriander (including roots and stems)in the TM and chop finely 3 sec/ speed 7
2) Add all other ingredients and mix on speed 7 for 10 seconds
3) Use 80g (as desired) of the paste and mix with the cubed chicken, set aside to marinate if possible
4) Set aside the remainder for the moroccan beans in the next step. Any left overs can be kept in a jar for up to a week and use in other dishes (see hints below)
5) Do not wash bowl
BEANS:
1) Chop onion 3 sec/ speed 5 and add oil and saute 2 min/ varoma/ speed soft
2) Into the bowl, add the remaining 80 grams (or as desired) of chermoula paste, add the beans, honey, stock and water and cook 10min/varoma/REVERSE/speed soft.
4) Set aside to keep warm in thermoserver no need to clean bowl
4) Add water to jug and quinoa into the basket and then position basket into bowl
5) Place the marinated chicken onto the varoma tray and place varoma ontop of the bowl...then COOK on REVERSE 20-25min/ varoma/ speed soft (or until chicken is cooked through.
NOTE: YOU could add veges to be steamed in to the varoma too if you like: broccoli, green beans etc
4) Divide quinoa amongst 4 serving plates, add beans then top with the chicken and serve with coriander (or mint) and greek yoghurt and a fresh garden salad. Even yummy with a side of sweet potato wedges!
Chermoula paste
Moroccan chicken and quinoa:
Tip
Quinoa is a super food, loaded with protein, fibre and mineral (it does not contain any gluten). Quinoa need to be well soaked and rinsed to remove the natural saponins coating it that causes a bitter taste. You can 1) rinse using strainer under water and soak over night, make sure you rinse it again under water before cooking it the next day or 2) if you forget to soak it over night then I just soak the quinoa in boiling water for 5 minutes then rinse under the tap using the basket and then proceed with recipe.
1) Rinse quinoa using strainer under water and soak over night
2) If you forget to do this just soak quinoa in boiling water for 5 minutes then rinse and use
Recipe converted from a recipe my friend Magda cooked for me for dinner one night!
TRADITIONALLY made with lamb cutlets (fry them on the frying pan and do the beans in the thermomix bowl)
Chermoula is a North African herb and spice paste
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I used dry ingredients for the chermoula mix and kee it dry in pantry. Add it to veggies and various dishes. Divine. Thanks
wonderful glad you enjoyed this - def a great bbq meat marinade
Charlene Goder
Thermomix Consultant
I made the paste to use as marinade for BBQ meat..delicious. I just added a bit more chilli and a little salt. Will def be making again.
made this last night but only had chicken thigh so cooked it in the paste in the bowl for 20 mins then added other ing yummm
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