Ingredients

Main ingredients:

• 900g Cod filets
• 2 tbsp olive oil

For chermoula sauce:

• 6 tbsp (15 g)  chopped fresh parsley
• juice of half of lemon
• 4 tbsp olive oil
• 4 garlic cloves
• 2 tsp cumin seeds
• 2 tsp sweet La chinata smoked paprika
• 1 tsp hot La chinata smoked paprika
• ½ tsp salt

For couscous salad:

• 4 large oranges, peeled and cut into segments
• 120 g couscous
• 2 tbsp (5 g) chopped fresh parsley
• 50 g rucola
• 3 tbsp olive oil
• juice and zest of half of lemon
• 1 ½ tsp hot La chinata smoked paprika
• ½ tsp salt
• ¼ tsp pepper

Elaboration

To make the marinade, in a small bowl combine 2 minced garlic cloves, 50 ml Greek yogurt and lemon juice. Place the chicken in a shallow dish, add the marinade and gently toss to coat. Cover the dish with plastic wrap and refrigerate for 2 hours. Using a pestle and mortar grind coriander seeds and cumin seeds and set aside. In a large skillet heat 4 tbsp of olive oil over medium heat and cook the chicken fillets in batches 4 minutes per side. Remove the chicken from the skillet and set aside. In the same skillet add the remaining olive oil and heat it over medium heat.  Add the chopped onion and cook for 2-3 minutes. Add the remaining minced garlic cloves, grinned cumin, coriander, grated ginger, garam masala, La Chinata sweet smoked paprika, smoked dried pepper and turmeric. Cook for 30 seconds then add the chopped tomato, tomato pasta and coconut milk. Simmer the sauce over medium heat for 30 minutes. Slice the chicken into bite size cubes. Add the cubes to sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove from the heat, taste it and adjust the salt and pepper to taste. Stir in chopped cilantro and drizzle with remaining Greek yogurt. Serve with steamed basmati rice.