
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.
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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:Â 526.69kcal
- Fat:Â 45.69g
- Saturated Fat:Â 9.67g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 25.42g
- Polyunsaturated Fat:Â 7.43g
- Carbohydrates:Â 2.96g
- Fiber:Â 0.88g
- Sugar:Â 0.36g
- Protein:Â 25.80g
- Cholesterol:Â 148.17mg
- Sodium:Â 462.14mg
- Calcium:Â 45.13mg
- Potassium:Â 442.10mg
- Iron:Â 2.60mg
- Vitamin A: 116.47µg
- Vitamin C:Â 24.12mg
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