Chermoulah chicken from Riverford Farm: Recipes for Everyday & Sunday (page 254) by Guy Watson and Jane Baxter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrots with cumin and orange; Spinach, chickpeas and toasted almonds; Glazed radishes; Sugar snap peas and French beans with tahini dressing; Roasted cauliflower with chorizo, red pepper and capers; Roast parsnips with a yoghurt and date sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for at least 1 hour. Can substitute lamb leg steaks or fish of your choice for chicken breasts and chicken thighs.

  • Lundbeckorsmith on February 01, 2025

    Marinade fairly easy but takes a little time. Used bone in thighs instead of boneless thigh and breast. Cooked at 180 in the oven for 40 mins. Really tasty and produced lots of delicious juices. Skin didn't go that crisp so probably is better with boneless and cooking as directed.

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