Roast chicken thighs with honey and chermoula

Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
  • 50g fresh coriander
  • 50g parsley
  • 1tbs mint sauce
  • 2 cloves of garlic, peeled and sliced
  • Zest of a lemon
  • ½tsp cumin powder
  • ½tsp coriander powder
  • 1 small green chilli, seeds removed and sliced
  • 80ml olive plus a little extra for drizzling
  • 2tbs sunflower oil
  • 12 deboned and skinned chicken thighs
  • 2tbs honey
  • Salt and pepper

1 Put all the ingredients for the chermoula in a liquidiser and blend until smooth.

2 Put the sunflower oil into a pan and heat until gently smoking.

3 Place the chicken thighs into the oil and colour for six to seven minutes before adding the honey.

4 Continue to cook over a medium heat for another six to seven minutes, depending on the thickness of the chicken.

5 Season and serve with the chermoula.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford