Risoni Chermoula with Marinated Chicken

From Anne's Food

serves 2

Yogurt Marinated chicken:
2 chicken breasts (boneless and skinless)
200 ml mild yogurt
1 tbsp olive oil
1 yellow onion
2 garlic cloves
1/2 tsp salt
1 tsp paprika
1 tsp oregano
1/2 tsp cayenne pepper

Cut the chicken into smaller pieces. Run garlic and onion in the food processor and add olive oil, yogurt and spices. Combine and leave to marinate for at least a few hours or overnight. 

Thread the chicken onto skewers if you want to, and grill or fry them. I pan-fried mine, but I think I'll do it in the oven next time. 

Risoni Chermoula: 
150 g risoni (that's rice-shaped pasta, by the way)
1 tbsp olive oil
1 yellow onion, finely diced
1 garlic clove, minced
1 red bellpepper, diced
100 ml black olives, halved
1/2-1 tsp chili powder
1/2-1 tsp cumin
1 tbsp lemon juice
100 ml flat-leaf parsley, chopped
100 ml fresh coriander, chopped
1 avocado, diced
salt, pepper

Boil the risoni until tender. Heat the olive oil in a pan and fry onion, garlic and bellpepper for a few minutes. Add the olives and all the spices. When the risoni is done, drain it and add to the pan along with the lemon juice, parsley, coriander and avocado. Season with salt and pepper. 

Serve with a dollop of sour cream or crème fraîche.
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