The Skillet Chermoula Chicken is a flavorful dish, with a blend of aromatic herbs and spices. The star of the dish is the Chermoula sauce, a marinade that hails from North African cuisine. This dish is perfect for those who love a balance of tangy and savory flavors.
The key ingredient that might be unfamiliar is the Chermoula sauce. It's a North African marinade that's typically used for seafood, but it also pairs wonderfully with chicken. The sauce is a blend of fresh herbs, garlic, lemon, and spices like cumin and coriander. If you're unable to find it in your local supermarket, it's quite simple to make at home with the right ingredients.
Skillet Chermoula Chicken Ingredients
Chicken thighs: This is the main protein of the dish. Thighs are used for their richer flavor and tenderness compared to chicken breasts.
Salt: Enhances the flavor of the chicken and the overall dish.
Olive oil: Used for sautéing the chicken and as part of the chermoula sauce.
Cumin: A spice that gives a warm and earthy flavor to the chermoula sauce.
Coriander: Another spice for the chermoula sauce that has a lemony, floral flavor.
Garlic: Provides a sharp, aromatic flavor to the chermoula sauce.
Parsley: Fresh herb that adds a light, bitter flavor to the chermoula sauce.
Cilantro: Another fresh herb for the chermoula sauce, known for its strong, unique flavor. Some people find it tastes soapy, so it can be replaced with more parsley if desired.
Paprika: Adds a sweet and smoky flavor to the chermoula sauce.
Lemon zest: Provides a zingy, citrus flavor to the chermoula sauce.
One reader, Dulcia Toliver says:
This skillet chermoula chicken recipe is a game-changer! The flavors are vibrant and the chicken turns out so juicy and tender. The chermoula sauce is a burst of freshness and the cooking process is straightforward. It's a definite winner for a delicious and impressive meal.
Key Techniques for Mastering Skillet Chermoula Chicken
How to prepare chermoula sauce: A step-by-step guide on making the chermoula sauce, including toasting and grinding the cumin and coriander seeds, using a food processor, and incorporating the olive oil and lemon juice.
How to cook chicken thighs in a skillet: Instructions on seasoning, searing, and finishing the chicken thighs in a skillet, including tips on rendering fat and achieving the desired internal temperature.
How to serve with couscous or basmati rice: Suggestions for serving the chermoula chicken with couscous or basmati rice, including any additional seasoning or accompaniments.
How To Make Skillet Chermoula Chicken
This skillet chermoula chicken is a delicious African dish that gets its color and flavor from a mix of herbs topped over baked chicken.
Serves:
Ingredients
- 2lbschicken thighs,(6 thighs) bone-in skin-on, trimmed of excess fat
- 1tspsalt
- 1tbspextra virgin olive oil
For the Chermoula Sauce:
- 1½tspwhole cumin seed,or 1 tsp ground
- ½tspwhole coriander seed,or ¼ ground
- 4clovesgarlic
- 1½cupsmedium parsley leaves,packed
- 1½cupsmedium cilantro leaves and tender stems,packed
- ½tspsalt
- ½tsppaprika
- 1tsplemon zest
- ½cupextra virgin olive oil
- 2tbsplemon juice
Instructions
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Salt chicken thighs on both sides and let rest while preparing the sauce.
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If using whole cumin and coriander seeds, lightly toast the whole cumin and coriander in a small skillet on medium heat until fragrant. Put into a mortar and pestle and grind until powdery.
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Put 4 cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times.
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With the motor running, slowly add in ½ cup of olive oil, then the lemon juice. Process until a smooth paste is formed. This should yield about a cup of chermoula sauce.
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Heat 1 tablespoon of olive oil on medium high heat in a large cast-iron pan and preheat the oven to 350 degrees F.
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Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook for about 5 to 6 minutes until deep golden brown. Then turn them over and cook a few minutes more.
-
Working with skin-on thighs will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain; it will clog the pipes.)
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Return the chicken to the pan.
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Spread most of the chermoula sauce on both sides of the chicken thighs, reserving ¼ cup of the fresh sauce to add later.
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With the chicken skin-side up, put the skillet in the 350 degrees F oven for 10 to 15 minutes until the thighs are cooked through. The temperature near the bone should read 165 degrees F when tested with a meat thermometer.
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Stir the reserved fresh chermoula sauce with the pan sauce. Spoon sauce over the chicken to serve.
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Serve with couscous or with basmati rice for a gluten-free option.
Nutrition
- Calories: 526.69kcal
- Fat: 45.69g
- Saturated Fat: 9.67g
- Trans Fat: 0.13g
- Monounsaturated Fat: 25.42g
- Polyunsaturated Fat: 7.43g
- Carbohydrates: 2.96g
- Fiber: 0.88g
- Sugar: 0.36g
- Protein: 25.80g
- Cholesterol: 148.17mg
- Sodium: 462.14mg
- Calcium: 45.13mg
- Potassium: 442.10mg
- Iron: 2.60mg
- Vitamin A: 116.47µg
- Vitamin C: 24.12mg
Pro Tip for Perfecting Skillet Chermoula Chicken
When making the chermoula sauce, it's important to add the olive oil slowly while the food processor is running. This emulsifies the oil into the sauce, creating a smooth and creamy texture. If you add the oil all at once, the sauce may separate or become too oily. Similarly, adding the lemon juice after the oil helps to balance the flavors and acidity in the sauce. Remember, the key to a perfect chermoula sauce is patience and balance.
Time-Saving Tips for Making This Chermoula Chicken Recipe
Prep ahead: Marinate the chicken in the chermoula sauce the night before to enhance the flavors and save time on the day of cooking.
One-pan wonder: Use a cast-iron skillet to both sear and bake the chicken, minimizing the number of dishes to clean up.
Efficient grinding: Use pre-ground cumin and coriander to skip the step of toasting and grinding the whole seeds.
Quick cleanup: Line the skillet with aluminum foil before cooking for easy cleanup afterward.
Double batch: Make extra chermoula sauce and freeze it for future use, saving time on prep for the next meal.
Time-saving sides: Opt for quick-cooking sides like couscous or quinoa to complement the dish without adding extra cooking time.
Sharp tools: Ensure your knives are sharp for efficient and safe food preparation.
Organized workspace: Prepare all ingredients and utensils before starting to cook for a smoother cooking process.
Multi-task: While the chicken is baking, use the time to prepare a simple salad or side dish to complete the meal.
Substitute Ingredients For Skillet Chermoula Chicken Recipe
chicken thighs - Substitute with chicken breast: Chicken breast can be used as a leaner alternative to chicken thighs, although it may cook faster and could potentially be less juicy.
extra virgin olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and mild flavor, making it a suitable substitute for extra virgin olive oil in this recipe.
whole cumin seed - Substitute with ground cumin: Ground cumin can be used as a substitute for whole cumin seed, but it should be added in smaller quantities to achieve the desired flavor.
whole coriander seed - Substitute with ground coriander: Ground coriander can be used as a substitute for whole coriander seed, but it should be added in smaller quantities to achieve the desired flavor.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, with the understanding that the flavor profile may be slightly different.
parsley leaves - Substitute with fresh cilantro: Fresh cilantro can be used as a substitute for parsley leaves, providing a similar herbaceous flavor to the dish.
cilantro leaves and tender stems - Substitute with flat-leaf parsley: Flat-leaf parsley can be used as a substitute for cilantro leaves and tender stems, offering a milder, slightly peppery flavor.
paprika - Substitute with smoked paprika: Smoked paprika can be used as a substitute for regular paprika, adding a subtle smoky flavor to the dish.
lemon zest - Substitute with lime zest: Lime zest can be used as a substitute for lemon zest, providing a similar citrusy brightness to the dish.
lemon juice - Substitute with white wine vinegar: White wine vinegar can be used as a substitute for lemon juice, offering a tangy acidity to the dish.
How to Beautifully Present Chermoula Chicken
Elevate the plating: When presenting the skillet chermoula chicken, focus on creating an elegant and visually appealing presentation. Arrange the chicken thighs in a circular pattern, slightly overlapping each other for a sophisticated look.
Incorporate vibrant colors: Introduce pops of color to the plate by garnishing with fresh parsley and cilantro. This will not only add a touch of brightness but also enhance the overall visual appeal of the dish.
Utilize negative space: Embrace the concept of negative space on the plate to allow the vibrant chermoula sauce and succulent chicken thighs to take center stage. This will create a visually striking and balanced presentation.
Add a touch of elegance with microgreens: Sprinkle a delicate arrangement of microgreens around the chicken thighs to add a touch of refinement and a subtle hint of earthy flavor, elevating the overall presentation.
Incorporate texture: Consider adding a crispy element to the dish, such as a delicate paprika-infused tuile or a light sprinkling of toasted almonds, to introduce an element of texture and complexity to the presentation.
Focus on precision: Pay close attention to the placement of each component on the plate, ensuring that every element is meticulously positioned to create a visually stunning and harmonious presentation.
Emphasize the chermoula sauce: Use a culinary brush to delicately swipe the vibrant chermoula sauce across the plate, incorporating artistic strokes to showcase the flavors and highlight the attention to detail in the presentation.
Consider the plate selection: Opt for a sleek, minimalist plate to allow the vibrant colors of the chermoula sauce and the golden-brown chicken thighs to stand out, creating a visually captivating and refined presentation.
Essential Tools for Making Skillet Chermoula Chicken
- Cast-iron pan: A heavy-duty pan that provides even heat distribution and is suitable for stovetop and oven use.
- Mortar and pestle: Used for grinding and crushing spices and herbs to release their flavors and aromas.
- Food processor: A kitchen appliance used for chopping, pureeing, and blending ingredients to create the chermoula sauce.
- Meat thermometer: Essential for checking the internal temperature of the chicken to ensure it is fully cooked.
Storing and Freezing Skillet Chermoula Chicken
- Let the skillet chermoula chicken cool completely before storing or freezing.
- To store in the refrigerator, transfer the chicken and sauce to an airtight container. It will keep well for up to 4 days in the fridge.
- For longer storage, you can freeze the chermoula chicken:
- Place the cooled chicken and sauce in a freezer-safe container or resealable bag.
- If using a container, make sure to leave some headspace for expansion during freezing.
- Label the container or bag with the date and contents.
- Freeze for up to 3 months for best quality.
- To reheat the frozen chermoula chicken:
- Thaw the chicken overnight in the refrigerator.
- Transfer the thawed chicken and sauce to a skillet or baking dish.
- Cover the skillet or dish with a lid or foil and reheat in a preheated 350°F (175°C) oven until the chicken is heated through and the sauce is bubbly, about 20-30 minutes.
- Alternatively, you can reheat the chicken and sauce in a skillet on the stovetop over medium-low heat, stirring occasionally, until heated through.
- If the sauce appears too thick after reheating, add a little water or chicken broth to thin it out to your desired consistency.
- Serve the reheated skillet chermoula chicken with fresh couscous, basmati rice, or your favorite side dish for a delicious and flavorful meal.
The Best Ways to Reheat Leftover Chermoula Chicken
Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes, or until the chicken is heated through. This method helps to retain the moisture in the chicken and prevents it from drying out.
If you prefer a crispier skin on your reheated chicken thighs, preheat your oven to 400°F (200°C). Place the chicken on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until the skin is crispy and the chicken is heated through.
For a quick and easy reheat, use your microwave. Place the leftover chermoula chicken in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken is heated through. Be sure to check the chicken every 30 seconds to avoid overcooking.
If you have a bit more time, reheat your leftover chicken in a skillet on the stovetop. Add a tablespoon of olive oil to the skillet and heat it over medium heat. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is heated through and the skin is crispy.
For a flavorful twist, slice the leftover chermoula chicken and add it to a salad or wrap. The cold chicken will add a delicious depth of flavor to your lunch or dinner.
Interesting Trivia About Chermoula Chicken
Chermoula is a traditional marinade used in Algerian, Moroccan, and Tunisian cuisine. It is typically made with a combination of herbs, spices, and citrus, and is known for its bold and flavorful profile.
Budget-Friendly Skillet Chermoula Chicken for Home Cooks
This skillet chermoula chicken recipe is quite cost-effective for a household. The key ingredients like chicken thighs, olive oil, and lemon are reasonably priced and readily available. The use of simple spices like cumin and coriander adds depth of flavor without breaking the bank. With an approximate cost of $15-$20 for a family of four, this recipe offers great value for a delicious and satisfying meal. Overall Verdict: 9/10
Is This Chermoula Chicken Skillet Recipe Healthy?
The skillet chermoula chicken recipe is a relatively healthy dish, thanks to its use of lean chicken thighs and a flavorful, nutrient-packed chermoula sauce. The sauce is made with fresh herbs, garlic, and spices, which provide antioxidants and anti-inflammatory properties. Additionally, using olive oil as the primary fat source adds heart-healthy monounsaturated fats to the dish.
However, there are a few aspects of the recipe that could be improved to make it even healthier:
- Reduce the amount of salt used in the recipe, as excessive sodium intake can lead to high blood pressure and other health issues. Instead, rely more on the natural flavors of the herbs and spices.
- Use skinless chicken thighs to reduce the overall fat content of the dish. While the skin adds flavor and helps keep the meat moist, it also contributes significant amounts of saturated fat.
- Serve the chicken with a larger portion of vegetables, such as roasted or steamed broccoli, zucchini, or bell peppers, to increase the fiber and nutrient content of the meal.
- Opt for whole grain couscous or brown basmati rice instead of regular couscous or white rice to add more fiber and complex carbohydrates to the dish.
Editor's Opinion: Why I Love This Skillet Chermoula Chicken
The skillet chermoula chicken recipe is a delightful fusion of flavors and textures. The chermoula sauce, with its blend of herbs, spices, and citrus, adds a vibrant and aromatic touch to the succulent chicken thighs. The method of searing the chicken in a cast-iron skillet before finishing in the oven ensures a crispy skin and juicy, tender meat. The dish pairs beautifully with couscous or basmati rice, allowing the flavors of the chermoula to shine. This recipe is a wonderful way to elevate a simple chicken dish into a restaurant-quality meal that is sure to impress.
Enhance Your Skillet Chermoula Chicken Recipe with These Unique Side Dishes:
Similar Recipes to Try If You Enjoy Chermoula Chicken
Appetizer and Dessert Pairings for Skillet Chermoula Chicken
Why trust this Skillet Chermoula Chicken Recipe:
This skillet chermoula chicken recipe is a guaranteed hit for your dinner table. The flavorful chermoula sauce is packed with fresh parsley, cilantro, and aromatic spices like cumin and coriander. The chicken thighs are seared to golden perfection and then finished in the oven, ensuring juicy and tender meat. The combination of lemon juice and olive oil in the chermoula sauce adds a bright and zesty kick to the dish. Trust this recipe for a delicious and impressive meal that will surely become a family favorite.
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