Chicken Chermoula - cooking recipe

Ingredients

Chicken ingredients
1 large onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon turmeric
2 teaspoons grated lemon rind
2 tablespoons coriander leaves, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
1 kg skinless chicken thigh
Salsa ingredients
2 large ripe tomatoes, seeded, finely chopped
1 tablespoon minced mild onion
1 tablespoon lemon juice
1 tablespoon preserved lemons or 1 teaspoon lemon rind
1 tablespoon extra virgin olive oil

Preparation

Salsa:
Mix all ingredients in a bowl, seasoning to taste: chill.
Chicken:
In a frying pan, gently fry onion and garlic in a little of the oil for 4 to 5 minutes. Do not allow the garlic to burn.
When the onion is translucent, add all the spices and cook for 3 to 4 minutes over a medium heat. Stir constantly. Remove from the heat.
Stir in the lemon rind and fresh herbs and allow to cool.
Stir in the chicken pieces and marinate for at least 3 hours (over night if possible).
Cook chicken in a non stick frying pan or on the BBQ (grill).