Moroccan Chicken Sandwich with Chermoula Sauce

Ingredients

• Chicken (boneless thighs)500 g
• Moroccan round bread (khobz) or baguette4 breads
• Tomatoes2
• Red onion1
• Fresh parsley1 bunch
• Fresh cilantro1 bunch
• Garlic3 cloves
• Olive oil3 tbsp
• Lemon juice2 tbsp
• Paprika1 tsp
• Ground cumin1 tsp
• Ground coriander1 tsp
• Ground ginger1/2 tsp
• Turmeric1/2 tsp
• Harissa (optional)1 tsp
• Salt1 tsp
• Pepper1/2 tsp
• Pitted green olives50 g
• Preserved lemon (optional)1/2

Instructions

1. 1

   Prepare the marinade: in a bowl, mix olive oil, lemon juice, crushed garlic, paprika, cumin, ground coriander, ginger, turmeric, salt, and pepper. Add the chicken cut into strips and let marinate for at least 15 minutes.

2. 2

   Meanwhile, slice the tomatoes, thinly slice the red onion, and chop the fresh parsley and cilantro. If using preserved lemon, cut it into small dice.

3. 3

   Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes on each side until golden brown and cooked through. Set aside.

4. 4

   Make the quick chermoula sauce: blend parsley, cilantro, one garlic clove, a drizzle of olive oil, a little lemon juice, salt, and pepper. Add harissa if you like heat.

5. 5

   Split the breads open. Spread the inside with chermoula sauce. Fill with grilled chicken, tomato slices, red onion, green olives, and diced preserved lemon. Add a few fresh parsley and cilantro leaves.

6. 6

   Close the sandwiches and serve immediately, with an extra drizzle of chermoula sauce if desired.