Moroccan Chermoula Chicken
Chermoula chicken is made with tender chicken thighs and a North African marinade filled with fresh herbs, spices, and lemon juice.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs bonesless chicken thighs
- 1 cup red chermoula ((See Below))
- 3 lemons
- 1/4 tsp saffron threads
- 2 small preserved lemons
- 4 cloves garlic (minced)
- 1/4 cup cilantro leaves (chopped)
- 2 tbsp parsley (chopped)
- 2 tbsp olive oil
- 1 tbsp harissa paste
- 1 1/2 tsp Ras el Hanout
- 1 tsp kosher salt
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
Instructions
- 1
Grind the saffron threads in the palm of your hand, or in a mortar and pestle (preferred). Mix with 2 tablespoons of warm water in small bowl. Let sit and allow saffron to bloom and draw out as much color as possible. It should be a deep ruby red.
- 2
Slice preserved lemons into quarters, then scoop out the pulp. Discard any seeds, save rind for other use. Roughly chop pulp and place in a bowl with remaining ingredients. Stir through saffron water and use as marinade, basting sauce or relish for seafood and chicken dishes.
- 3
Place the chicken in a bowl. Rub the chermoula all over the chicken. Cover and marinate for 30 minutes at room temperature.
- 4
Slice the lemons in halves. In a skillet over medium high heat pan roast the lemons cut side down for several minutes until charred. Remove from heat and set aside.
- 5
Preheat oven to 400°F.
- 6
Spray 9x13" baking dish with cooking spray or oil. Transfer marinade and chicken to baking dish. Arrange in single layer and cover with foil.
- 7
Bake for 30 minutes. Remove foil, pour lemon juice over chicken and place under broiler for 5 minutes to slightly char the top.
- 8
Serve with charred lemon, steamed rice of choice and vegetables. Spoon pan juices over chicken.