Grilled Chermoula Chicken Thighs - cooking recipe

Ingredients

2 cloves garlic, peeled
2 None shallots, peeled
1 None fresh small red Thai chili
1 sprig fresh cilantro with roots attached
2 tsp ground cumin
1 tsp smoked paprika
1 tbsp olive oil
8 (4 oz) chicken thigh fillets
2 None lemons, halved
1 lb frozen baby peas
2 tbsp butter
1 1/4 cups sour cream

Preparation

Blend or process garlic, shallots, chili, cilantro, spices and olive oil until almost smooth. Transfer to a large bowl along with chicken. Turn to coat.
Heat and oil a grill or grill plate over medium-high heat. Cook chicken and lemons, until chicken is cooked through. Using tongs, squeeze grilled lemon over chicken.
Meanwhile, to make the pea puree, stir peas, butter and 2 tbsp water in a medium saucepan over medium heat for 5 mins, or until tender. Blend or process pea mixture with sour cream until smooth.
Serve chicken with pea puree.