Moroccan Chermoula Chicken
Chermoula chicken is made with tender chicken thighs and a North African marinade filled with fresh herbs, spices, and lemon juice.
- 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
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.
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.
Place the chicken in a bowl. Rub the chermoula all over the chicken. Cover and marinate for 30 minutes at room temperature.
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.
Preheat oven to 400°F.
Spray 9x13" baking dish with cooking spray or oil. Transfer marinade and chicken to baking dish. Arrange in single layer and cover with foil.
Bake for 30 minutes. Remove foil, pour lemon juice over chicken and place under broiler for 5 minutes to slightly char the top.
Serve with rice of choice and vegetables. Spoon pan juices over chicken.
Calories: 393kcal | Carbohydrates: 17g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 773mg | Potassium: 667mg | Fiber: 4g | Sugar: 7g | Vitamin A: 472IU | Vitamin C: 45mg | Calcium: 101mg | Iron: 3mg