Chermoula Marinated Chicken Thighs

Chermoula is a North African paste of herbs, spices, and oil that’s used as a marinade for meats, fish, and poultry. It’s also used as a dipping sauce.   How the sauce is made varies from region to region – and this isn’t a particularly authentic version of any of them. It’s an amalgam that captures the base flavor using ingredients you can probably get at your local grocery store.

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You could opt to use this in a skewer type preparation, using boneless thighs, but I really like the way bone in, skin on chicken absorbs the flavors from the marinade and develops in the oven or the grill. I love this dish straight out of the oven, with the juices sopped up by a pile of good couscous.

Chermoula Marinated Chicken Thighs

Recipe by DrewCourse: MainCuisine: North AfricanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Chicken thighs marinated in a north African spice and herb mixture.

Ingredients

  • Chermoula
  • 2 cups loosely packed cilantro leaves and stems

  • 1 cup loosely packed parsley leaves and stems

  • ½ cup olive oil

  • 4 cloves garlic

  • 1 serrano pepper

  • 1 tsp ground cumin

  • 1 tbsp lemon juice

  • ½ tsp ground coriander

  • ½ tsp ground black pepper

  • 1 tsp kosher salt

  • Chicken
  • 4 bone-in, skin-on chicken thighs

  • ½ recipe chermoula (above)

Directions

  • Chermoula Marinade and Sauce
  • Coarsely chop the parsley and cilantro.
  • Trim and coarsely chop the garlic.
  • Remove the stem and coarsely chop the serrano.
  • Add all ingredients to the container of a blender or food processor and pulse until a paste has formed.
  • Chicken
  • Add the chicken and ½ the chermoula to a zip top bag, massaging the bag to ensure even coating of the chicken.
  • Allow to rest, refrigerated at least 8 and up to 48 hours.
  • Preheat your oven to 350° F.
  • Arrange the thighs on a rack atop a sheet pan and roast until browned and the internal temperature reaches 165° F.
  • Serve with couscous and top with the reserved Chermoula.

Be sure to check out my other food project, The Weekly Menu!

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