serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Speedy & Spiced
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 chicken fillets (breast or thigh)
- 2 tbsp chermoula
- Salt flakes, to season
- Extra virgin olive oil, for drizzling
- 60 g mixed salad leaves
- 2 small cucumbers, roughly chopped
- Apple cider vinegar, for drizzling
- 1/3 cup natural yoghurt
Resting time: 5 minutes
Instructions
- Place the chicken fillets into a medium bowl and sprinkle with the chermoula and a generous pinch of salt flakes. Turn the chicken to coat well with the spice.
- Heat a drizzle of olive oil in a medium frying pan over medium heat. Once hot, add the chicken and cook, turning occasionally, for 10 minutes, or until the chicken is cooked, then transfer to a plate and allow to rest.
- In a large salad bowl, combine the mixed salad leaves with the cucumber, then drizzle with the apple cider vinegar. Toss lightly to combine.
- Thinly slice the chicken, then add to the salad bowl with any resting juices. Toss to combine, then serve the chermoula chicken and cucumber salad with a dollop of yoghurt.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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