This is such a refreshing dish with fresh ingredients, and it is packed full of protein. This recipe serves 4.
Ingredients:
For the chermoula:
-2 chili peppers, minced
-2 tsp cumin
-5 cloves garlic, crushed
-2 tsp parsley
-3 tsp smoked paprika
-1 tsp cayenne pepper
-juice of 1 lemon
-1/4c evoo
-1 tbsp rice wine vinegar
-salt and pepper, to taste
-2 – 8oz boneless skinless chicken breasts, cubed
1/2c cilantro, rough chopped
For the mint sauce:
-1/4c mint, rough chopped
-1 3″ piece cucumber, peeled and grated – reserve juices.
-juice of 1/2 a lemon
-1 tsp each sugar and salt
-1 1/2c plain greek yogurt
Mix all marinade ingredients together, including the chicken. Marinate at least 2 hours or over night.
Reserve marinade. Heat a large sauce pan over medium heat. Add a little evoo. Add your chicken. Cook through. Add 1 cup of the marinade. Bring to a boil, and then simmer.
For the mint sauce – combine all ingredients.
Serve the chicken over a bed of rice, and add the mint sauce on top. Add your cilantro. Mix, and enjoy!