Marinated Chermoula Chicken and Vegetables
ready in 45 min.
- 4 cloves garlic cloves
- 1 large onion
- ½ cup olive oil
- 6 Tbsps lemon juice
- 1 tsp sweet paprika
- 1 tsp Cumin powder
- freshly ground peppers
- 4 Chicken breasts
- 1 small Eggplant (about 200 g)
- 2 small, yellow and red Bell pepper
- 2 bay leaves
- 1.333 cups Green beans
- 1 Tbsp butter
How healthy are the main ingredients?Green beansolive oilgarlic cloveonionsaltChicken breast
For the Chermoula marinade, peel the garlic and onion. Slice the garlic and grate the onion. Mix both with the oil, lemon juice, paprika, cumin, salt and pepper. Mix the chicken with half the marinade.
Cut the peppers into quarters lengthwise, remove the seeds and all the white inner skins and wash. Clean and wash the aubergine and slice thinly, lengthwise. Mix both vegetables with the rest of the marinade and the halved bay leaves. Lay the chicken and vegetables on a baking tray and cook in a preheated oven (200°; middle shelf) for about 15 minutes.
Top and tail the beans, wash and cook in boiling, well salted water for about 10 minutes. Drain, refresh in ice-cold water and drain thoroughly. Shortly before serving toss the beans in hot butter to heat through. Season with salt and pepper. Serve the chicken and vegetables on plates.