BBQ Chermoula Chicken Thighs with Pea Purée

clock 20 minutes + 15 minutes bowl Serves 4


  • 2 cloves garlic
  • 2 shallots, roughly chopped
  • 1 fresh small red chilli
  • 1 sprig fresh coriander, stem and root attached
  • 2 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 1/2 Tbsp extra virgin olive oil
  • 8 x 125g chicken thigh fillets
  • Salt and pepper, to season
  • Chopped coriander to garnish
  • Pea Purée
  • 500g frozen baby peas, thawed
  • 25g butter
  • 3/4 cup sour cream
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  • 1. Preheat a chargrill or BBQ to a medium heat.

  • 2. In a blender or food processor, blend garlic, shallots, chilli, coriander, cumin, paprika

  • and half the oil until almost smooth.

  • 3. Transfer mixture to a large bowl and add the chicken. Rub mixture all over chicken

  • then season with salt and pepper.

  • 4. Cook chicken on the chargrill of BBQ for 4 minutes each side, or until cooked through.

  • 5. For the pea purée, in a medium saucepan stir peas and butter over a medium heat for 5 minutes, or until peas are tender and butter is melted. Blend or process pea mixture with sour cream until smooth.

  • 6. Serve chicken on a sharing platter on top of pea purée , sprinkled with coriander.

  • Helpful Tip:

  • To check if chicken is cooked, pierce the thickest part of the chicken with a sharp knife.

  • If the juices run clear, it's ready.


  • • Energy 2332Kj • Protein 50g • Total Fat 31g • Saturated Fat 13g • Carbohydrates 16g • Sugars 10g • Sodium 756mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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