The World Cup makes the hearts of football fans beat faster. But the encounter with opponents from all over the world can do even more: inspire us with culinary delights! We already know paella and aioli. That’s why today at FITfuttern we’re going to show you a super-simple and healthy recipe for spicy Chermoula chicken, as known from Morocco. Delicious!
At the World Cup for the first time in 20 years, Morocco’s dream of reaching the round of 16 does not come true. Something is needed that gives comfort and is good for the soul. Did you know how spicy and delicious Moroccan cuisine is?
Don’t miss any more FITBOOK topics – subscribe to our newsletter here!
75 calories per 100 grams, hardly any fat, but high-quality protein – chicken breast fillet is THE sports food par excellence. It can also be prepared in a variety of ways: roasting, grilling, stewing in the oven…Photo: Getty Images
Low in fat and extremely rich in protein – ideal for athletes
No competitive athlete can avoid low-fat and therefore extremely protein-rich chicken. And when it’s also marinated so deliciously – in a fresh, spicy chermoula sauce – even those of us who don’t like fitness food are quickly won over. For the dish, which is popular in Morocco, the meat is marinated in it and then practically cooks itself in the oven. And it turns out delicious!!
For 2 servings of chemoula chicken you will need
For the marinade:
• 3 cloves of garlic
• 1 onion
• 100 ml olive oil
• 6 tablespoons lemon juice
• 1 tsp sweet paprika
• 1 tsp ground cumin
• Salt pepper
Also interesting: Original Mexican guacamole
• 2 chicken breast fillets
• 1 small eggplant
• 1 yellow and 1 red pepper
• 2 bay leaves
• 1 tablespoon butter
That’s how it’s done
Preheat the oven to 200 degrees top and bottom heat (180 degrees fan oven). Peel the garlic and cut into fine slices, grate the onion. Mix both together with the oil, lemon juice, dried spices and mix well with salt and pepper. Divide the marinade between two bowls.
Also interesting: Swedish blueberry soup – the healthy dessert
Wash the poultry and leave it whole in half of the marinade. The longer the meat sits in it, the more intense the later taste; but it can also be further processed directly. Cut the peppers open, remove the seeds and rinse. Wash the aubergine and slice lengthways. Toss the vegetables in the remaining marinade (add bay leaves!). Place on a baking sheet with the meat and cook in the oven on the middle shelf for about 15 minutes.
Also interesting: That’s why you should never wash poultry
Preparation time: approx. 40 minutes (without marinating)
Nutritional values per person
One serving contains 646 calories, 22 grams of carbohydrates, 30 grams of protein and 50 grams of fat. The latter sounds like a lot, but you shouldn’t worry, especially since it comes from olive oil – a particularly high-quality vegetable oil. In any case, most of the marinade drips off during preparation and only leaves its very special taste.