Chermoula Chicken

Ingredients

• 4 cloves garlic
• 1 large onion
• 125 ml olive oil
• 6 tbsp lemon juice
• 1 tsp Sweet paprika powder
• 1 tsp ground cumin
• Salt
• black pepper (freshly ground)
• 4 chicken breast fillets
• 1 small eggplant (≈200 g)
• 2 red bell peppers and 2 yellow bell peppers
• 2 Bay leaves
• 200 g Green beans
• 1 tbsp butter

Instructions

1. 1.

   For the Chermoula marinade, peel the garlic and onion. Slice the garlic into rounds, grate the onion. Mix both with oil, lemon juice, paprika powder, cumin, salt, and pepper. Toss the chicken meat with half of the Marinade.

2. 2.

   Quarter the bell peppers lengthwise, remove seeds, discard white membranes, and wash. Clean the eggplant, wash it, slice it thinly lengthwise. Combine both with the remaining Marinade and halved bay leaves. Arrange the chicken and vegetables on a baking tray and bake in a preheated oven at 200°C (middle rack) for about 15 minutes.

3. 3.

   Trim the green beans, rinse them, boil in heavily salted water for about 10 minutes, drain, shock in ice water, and let drain. Just before serving, toss the beans in hot butter, heat briefly, season with salt and pepper. Plate the chicken and vegetables on a dish.