Recipe: Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes
Discover the zesty flavours of Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes. A North African-inspired Paleo dinner that's aromatic and easy to prepare.
Servings: 4 Serves
Calories: 450kcal
Cost: $25
Equipment
- Food processor
- Roasting Dish
- Foil
Ingredients
- 2 large chicken legs
- 1 tbsp cumin seeds
- 2 garlic cloves
- 1/2 small white onion
- 1 large handful coriander
- 1 large handful parsley
- Zest and juice of 1 lemon
- 1 tsp black pepper
- 1 tsp smoked paprika
- 4 medium beets chopped into quarters
- 1 large red onion chopped
- 2 tbsp olive oil
- Juice half lemon
- 2 tbsp cumin seeds
- Salt and pepper
- 10-12 cherry tomatoes halved
Instructions
- Prepare the Chermoula Marinade: Lightly toast the cumin seeds until fragrant. Grind them in a food processor, before adding the garlic, onion, coriander, parsley, lemon zest and juice, black pepper, and smoked paprika. Blend until smooth.
- Marinate the Chicken: Spoon the chermoula marinade over the chicken legs and massage it in. Leave to marinate for as long as you can – preferably overnight, but a couple of hours will do.
- Preheat the Oven: When you’re ready to cook, heat the oven to 180C / 375F.
- Roast the Chicken: Transfer the marinated chicken to a foil-lined roasting dish, and cook for 45 to 50 minutes, basting once or twice.
- Prepare the Vegetables: Meanwhile, combine the beets and onion in a roasting dish. Toss in the olive oil and lemon juice, and sprinkle over the cumin seeds, salt, and pepper. Roast for 40 minutes.
- Add the Tomatoes: After 40 minutes, add the cherry tomatoes to the roasting dish with the beets and cook for an additional 10 minutes.
- Serve: Serve the roasted chicken legs alongside the cumin roasted beets and tomatoes. Enjoy the aromatic and earthy flavours of this North African-inspired dish.