Easiest Way to Make Perfect Chermoula Chicken

Easiest Way to Make Perfect Chermoula Chicken Delicious, fresh and tasty.

Chermoula Chicken. Spoon sauce over the chicken to serve. Do not allow the garlic to burn. Stir in the lemon rind and fresh herbs and allow to cool.

This green chermoula sauce makes your body feel alive.

It's a delicious and healing recipe made with parsley, cilantro, garlic, cumin, coriander, lemon.

This Chicken Chermoula is a Moroccan stew with a rich intoxicating combo of flavors that's quick and easy to make.

You can cook Chermoula Chicken using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chermoula Chicken

1. Prepare 500 gm of chicken thigh,bone in.

2. You need 3 tbsp of olive oil.

3. Prepare of For the marinade.

4. It’s 1/4 tsp of paprika powder.

5. Prepare 1/2 tsp of salt.

6. You need 1 tbsp of olive oil.

7. It’s 1 of +1/2 tbsp chermoula sauce.

8. Prepare of Ingredients for chermoula sauce.

9. Prepare 1 tsp of cumin seeds.

10. Prepare 1/2 tsp of coriander seeds.

11. You need 6 cloves of garlic.

12. You need 1 cup of parsley,tightly packed.

13. It’s 1/2 tsp of salt.

14. You need 1/4 tsp of paprika powder.

15. You need 1/2 tsp of red chilli flakes.

16. It’s 2 tsp of dried mint leaves.

17. It’s 1 of large pinch saffron.

18. Prepare 1 of green chilli.

19. Prepare 2-3 tbsp of or as required olive oil.

20. It’s 1 of lemon zest.

21. You need 1/2 of lemon juice.

It's pure comfort food with a touch of flair.

This incredibly aromatic Moroccan chicken stew is a blend of chicken and vegetables simmered in an amazing sauce seasoned with cumin, paprika, coriander, lemon juice, garlic, fresh.

The Moroccan term for a marinade is chermoula, the most classic of which is a zesty marinade of paprika, cumin, garlic, herbs, olive oil, and lemon juice.

It's famously used with fish, but it may also be used with chicken which can then be grilled, or as is the case here, stewed in a conventional pot or tagine.

Chermoula Chicken step by step

1. Blend all the ingredients to a smooth paste.Do not add all the olive oil.Drizzle the olive oil while blending..

2. Mix all the ingredients mentioned above for marinade.Marinate the chicken in the marinade for 1 hour..

3. Heat 3 tbsp oil in a cast iron skillet.Add the marinated chicken pieces and on medium -high heat brown the chicken on all sides.Remove and keep aide..

4. Wipe clean the skillet with a kitchen paper napkin.lightly grease the skillet with oil. Place the chicken pieces back into the skillet.Top each chicken piece with 1 tbsp of chermoula sauce. Keep remaining sauce aside..

5. Place the skillet in a preheated oven and bake/ grill the chicken@ 180 degree centigrade for 10 - 12 minutes or til the chicken is cooked through..

6. Remove and serve immediately with remaining chermoula sauce..

The term djaj mchermal, then, is in reference to marinated chicken, but it's a term.

First things first: make your chermoula paste!

There's really not much to making this paste - simply throw all of the ingredients in to a blender or small food processor and blitz until you end up with a thick, pasty mixture.

Season the chicken with a tiny pinch of salt before you rub them thoroughly with the chermoula paste.

Place the marinated chicken on baking sheet and sprinkle with freshly ground pepper.