Chicken Chermoula Recipe & Cooking Instructions | Juicy, Flavorful Chicken

Blog posts Chicken Chermoula

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.

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All GRFC chicken related recipes

  • makes:
    6 Servings
  • total time:
    2 hr
  • cooking difficulty:
    Easy
  • Tags:

Ingredients

Onion, peeled and chopped
1 small
Garlic, peeled and chopped
4 cloves
Fresh cilantro, plus additional for garnish
1 cup
Fresh parsley
1 cup
Fresh mint, leaves only
1/2 cup
Turmeric
1 Tbsp
Ground cumin
1 Tbsp
Ground coriander
1 tsp
Smoked paprika
1 tsp
Chili powder
1/4 tsp
Extra-virgin olive oil
1/4 cup
Lemon juice
1/4 cup
Lemon zest
2 tsp
Kosher salt
1 Tbsp
Freshly ground black pepper
1 tsp

Utensils

  • Food processor or blender
  • Spoon

Instructions

Combine all ingredients except for chicken in a food processor or blender. Pulse until smooth. Set some aside for spooning over the finished chicken.

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.

Preheat oven to 400ºF. Place the marinated chicken on a baking sheet and roast for 40-50 minutes or until cooked through.

Transfer to a serving platter and let rest for 5 minutes before serving. Garnish with cilantro and your reserved chermoula.

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