Chermoula Chicken with Broccolli Salad

Paleo – Serves 2


Chermoula Paste (inspired by Greg Malouf’s Chermoula)

  • 3 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tbsp sweet paprika
  • 1 tbsp ground ginger
  • 2 cloves garlic
  • 2 dried red chilli’s finely sliced
  • 1 lemons (juice of)
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp celtic sea salt


  • 8 – 10 chicken breast tenderloins
  • 1 small brocolli (broken into individual florets)
  • 2 tbsp almond slivers
  • 1/2 tsp preserved lemon
  • Zest of lemon (from the lemon above)
  • 2 handfuls fresh baby spinach


  • For chermoula, add all ingredients in a food processor until a past is formed. Place in an airtight container (keeps for up to a month)
  • Grill almond slivers for 1 – 2 minutes, and then place aside to cool
  • Steam brocolli for 1 – 2 minutes (still needs to be altende), and set aside to cool
  • Generously brush chicken tenderloins in chermoula paste. Add to a large hot frypan and cook for 3 – 4 minutes on either side, until cooked
  • Mix together brocolli, almond, spinach, lemon zest and break little pieces of preserved lemon into a small bowl. Mix and serve with warm chicken

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