Chermoula (pronounced sher-moula) is a bright, herbaceous Moroccan sauce that imparts a myriad of flavors into a variety of meat dishes, from chicken to beef, pork and lamb. In this chicken recipe it is used as a marinade which allows all those herbs, spices, garlic and lemon juice to permeate the thighs and drumsticks.
The result is juicy, flavorful chicken. Serve with a rustic chickpea and tomato salad, and couscous.
Makes 6 Servings
Preparation time: 10 min
Cooking time: 50 min
Resting time: 1 h
Total time: 2 h
4 chicken Grass Roots chicken thighs, bone-in, skin-on
4 chicken Grass Roots chicken drumsticks
1 small onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 cup fresh cilantro, plus additional for garnish
1 cup fresh parsley
1/2 cup fresh mint, leaves only
1 tbsp turmeric
1 tbsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp chili powder
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
2 tsp lemon zest
1 tbsp kosher salt
1 tsp freshly ground black pepper
Chermoula Cooking Instructions:
1. Combine all ingredients except for chicken into a food processor or blender. Pulse until smooth. Set some aside for spooning over the finished chicken.
2. Score the chicken pieces and then rub the prepared chermoula paste thoroughly over each piece. Let marinate for at least 1 hour in the refrigerator.
3. Preheat oven to 400ºF. Place the marinated chicken on a baking sheet and roast for 40-50 minutes or until cooked through.
4. Transfer to a serving platter and let rest 5 minutes before serving. Garnish with cilantro and your reserved chermoula.
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