Chermoula Chicken with Balsamic Onion and Pumpkin Salad

Chermoula Chicken with Balsamic Onion and Pumpkin Salad

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 24, 2019.


Pumpkin Salad

  • 1/2 butternut pumpkin
  • 1 red onion
  • 1 courgette
  • 1 pack chopped walnuts and dates
  • 1 lettuce
  • 50g feta cheese

Chermoula Chicken

  • 1 pack chicken thighs
  • 1 pack chermoula spices

To Serve

  • 2 Tbsp chermoula mayonnaise
  • 1/3 bunch mint

Have Handy

  • balsamic vinegar
  • Salt & Pepper
  • Oil


  1. Cook pumpkin Preheat oven to 220°C. Preheat BBQ to medium (if using). Cut pumpkin and onion into 2cm wedges. Toss on a lined oven tray with a drizzle of olive oil and balsamic vinegar. Season and roast in oven for an initial 20 minutes. Cut courgette 1cm on an angle. Add to tray with pumpkin after 20 minutes and cook for a further 10 minutes, until vegetables are tender.
  2. Prep and cook chicken Pat chicken dry, season and coat in chermoula spices. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for about 5 minutes each side (depending on thickness) or until cooked through. Rest, covered for about 5 minutes before slicing thinly. Reserve any resting juices. Alternatively cook on BBQ.
  3. Finish salad Toss walnuts and dates through cooked vegetables. Roughly tear lettuce leaves. Just before serving, toss lettuce through vegetables, crumble over feta and drizzle with olive oil and balsamic vinegar. Season to taste.
  4. Serve chermoula mayonnaise topped with pumpkin salad, slices of chicken and any resting juices. Garnish with mint.

Nutritional Information

Energy 3174 kj
759 kcal
Protein 42.6g
Carbohydrate 32.9g
Fat 49.7g