Chermoula Chicken Croquetas, Bakoula Salad & Salsa Brava Aioli

Name: Chermoula Chicken Croquetas, Bakoula Salad & Salsa Brava Aioli
Yield: 120
Ingredients: 250.0ml Olive oil; 750.0g Kale leaves, finely chopped (stalks removed); 750.0g Spinach, finely chopped; 150.0g Parsley, flat leaf, finely chopped; 150.0g Coriander (cilantro), finely chopped; 100.0ml Lemon juice; 40.0g Garlic, finely chopped; 15.0g Robertsons Paprika 700 g; 5.0g Robertsons Cayenne Pepper - 800 g; 8.0g Cumin, ground; 10.0g Salt; 0.0kg Lemon, preserved, flesh removed, peel finely chopped, 3-4; 300.0g Olives, kalamata, pitted, finely sliced; 3.0kg Chicken thighs, boneless; 60.0ml Olive oil; 10.0g Robertsons All Purpose Seasoning (Pouch) 1 Kg; 100.0g Knorr Professional Lemon and Herb Marinade - 2 L; 5.0g Robertsons Fine Black Pepper 800 g; 80.0g Garlic, crushed; 120.0g Coriander, fresh; 120.0g Parsley, flatleaf; 0.0g Cumin, ground; 25.0g Robertsons Paprika 700 g; 0.0kg Lemon, zest & juice, 4; 1.0kg Knorr Professional White Sauce Base, 1 kg; 2.5l Water or milk (or 50/50 mix); 100.0g Butter; 0.0cu Knorr Professional Mash Flakes - 2 Kg, prepared (if needed for tightening), 80 – 100 g; 300.0g Flour (for crumbing); 0.0pc Eggs beaten, 6 – 8

Chermoula Chicken Croquetas, Bakoula Salad & Salsa Brava Aioli – - Recipe

A bold, flavour-packed dish that brings North African inspiration to a modern plate. Crispy, golden chermoula chicken croquetas are paired with a rich, herbaceous bakoula salad and finished with a smoky, tangy salsa brava aioli. Each element layers warmth, freshness, and depth, creating a vibrant balance of textures and aromatic spices.

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Bakoula Salad

Olive oil 250.0 ml
Kale leaves, finely chopped (stalks removed) 750.0 g
Spinach, finely chopped 750.0 g
Parsley, flat leaf, finely chopped 150.0 g
Coriander (cilantro), finely chopped 150.0 g
Lemon juice 100.0 ml
Garlic, finely chopped 40.0 g
Robertsons Paprika 700 g 15.0 g
Robertsons Paprika 700 g

159 952 Points

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6 x 700g R952,38

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Robertsons Cayenne Pepper - 800 g 5.0 g
Robertsons Cayenne Pepper - 800 g

186 1117 Points

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6 x 800g R1.117,20

Added to cart: Robertsons Cayenne Pepper - 800 g

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Not available on webshop via your current trade partner

*Indicative price (ex VAT)
Cumin, ground 8.0 g
Salt 10.0 g
Lemon, preserved, flesh removed, peel finely chopped, 3-4
Olives, kalamata, pitted, finely sliced 300.0 g

Chermoula Chicken Croqueta

Salsa Brava Aioli

Nutrient information
Typical nutritional information


PROTEIN	722 g
FAT	1,588 g
CARBOHYDRATES	1,583 g
ENERGY kJ	98,896 kJ
FIBRE	80 g
SODIUM	150,846 mg
CHOLE	3,155 mg
OF WHICH SATURATED FAT	189 g
OF WHICH TOTAL SUGAR	55 g
ENERGY (KJ)	8,716 kcal

Poultry

Created By:

Chef Danielle Venter

@chefdanielle_sa

...

Preparation

Bakoula Salad
1. Heat olive oil in a wide pan over medium heat and add the garlic, cooking gently until fragrant without allowing it to colour.
2. Add the kale first and cook slowly until it begins to soften and reduce in volume, then incorporate the spinach and continue cooking until all moisture has evaporated and the greens become soft and concentrated.
3. Stir in the parsley and coriander, followed by Robertsons Paprika, Robertsons Cayenne Pepper, cumin, salt, and lemon juice.
4. Continue to cook gently until the mixture becomes cohesive, slightly jammy, and no excess liquid remains. The texture should be thick enough to hold its shape when plated, not wet or loose.
5. Remove from heat and allow to cool slightly, then fold through the preserved lemon and sliced olives just before service to maintain brightness and texture contrast.
6. Season to taste.
Chermoula Chicken Croqueta
1. Rub the chicken thighs with olive oil, Knorr Professional Lemon & Herb Marinade, Robertsons All-purpose Seasoning, Robertsons Black Pepper, half of the chermoula (made by blending garlic, coriander, parsley, cumin, Robertsons Paprika, chilli, lemon zest and juice, olive oil and seasoning), and roast at 200 °C for 20–25 min until fully cooked with light colour. Rest, then finely chop or shred.
2. Mix the shredded chicken with the remaining fresh chermoula so the flavour stays bright and aromatic. In a separate pot, prepare a smooth béchamel using Knorr Professional White Sauce Base and liquid, cooking until thick, glossy, and stable, then finishing with butter for richness.
3. Fold the chicken and chermoula mixture into the béchamel and cook gently for a few minutes until the mixture becomes very thick, cohesive, and pulls away cleanly from the pan. Adjust texture only if necessary with a small amount of prepared Knorr Professional Mash Flakes – the mixture must be firm enough to hold shape when chilled.
4. Spread onto trays and chill completely for at least 4 hours or overnight until fully set. Once firm, portion into 30 g pieces and shape into uniform croquettes.
5. Pass each croquette through water and then the Knorr Professional Original Chicken Breading.
6. Fry in clean oil at 175 °C for 3–4 min until golden brown and crisp, ensuring the centre is hot and creamy while the exterior remains evenly crunchy.
Salsa Brava Aioli
1. Heat olive oil in a pan and slowly cook the onions over medium-low heat for 10–12 min until soft, translucent, and lightly sweetened without browning. Add the garlic and cook for 1–2 min until fragrant. Add the Robertsons Smoked Paprika, Robertsons Cajun Spice and Robertsons Cayenne Pepper and stir for 30–45 sec to release their aroma, then immediately deglaze with vinegar to lift the pan flavours.
2. Dissolve Knorr Professional Vegetable Stock Granules into the hot water and add to the pan. Simmer gently for 6–8 min until reduced, concentrated, and fully integrated in flavour.
3. Remove from heat and allow the mixture to cool completely to avoid splitting. Once cooled, blend until completely smooth and fine.
4. Gradually fold the brava base into the Hellmann’s Original Mayonnaise, whisking until fully emulsified and glossy. Adjust seasoning with salt, black pepper, and a small splash of vinegar if needed for brightness.
To Assemble
1. Smear a tablespoon of salsa brava onto the plate.
2. Place down a quenelle of the bakoula salad.
3. Place hot croqueta onto the salsa next to the salad with a fork placed inside it.
4. Garnish with micro coriander shoots.

Nutrient information
Typical nutritional information


PROTEIN	722 g
FAT	1,588 g
CARBOHYDRATES	1,583 g
ENERGY kJ	98,896 kJ
FIBRE	80 g
SODIUM	150,846 mg
CHOLE	3,155 mg
OF WHICH SATURATED FAT	189 g
OF WHICH TOTAL SUGAR	55 g
ENERGY (KJ)	8,716 kcal

Poultry

Created By:

Chef Danielle Venter

@chefdanielle_sa

Chef Danielle Venter

Chef Danielle Venter

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Chermoula Chicken Croquetas, Bakoula Salad & Salsa Brava Aioli

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