Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine.
Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil.
This recipe is an easy one-skillet dish, perfect for a midweek meal. First we brown the thighs on the stovetop, then we slather the thighs with chermoula sauce and pop them in the oven to finish. A cast iron pan works well for this because it easily goes from stovetop to oven.
Given its North African flavors, my favorite way to serve this chermoula chicken is on a bed of couscous. I hope you give it a try!
- 6 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess fat
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons whole cumin seed (or 1 teaspoon ground)
- 1/2 teaspoon whole coriander seed (or 1/4 teaspoon ground)
- 4 cloves garlic
- 1 1/2 cups medium packed parsley leaves
- 1 1/2 cups medium packed cilantro leaves and tender stems
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon lemon zest
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice http://mizanticaret.com