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Skillet Chermoula Chicken
Skillet Chermoula Chicken
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Tender chicken thighs coated in zesty North African chermoula sauce.
Ingredients:
  • For the chicken:
  • 6 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • For the chermoula cauce
  • 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
Instructions:
  • Season both sides of the chicken thighs generously with salt and allow them to rest while you make the sauce.
  • Toast whole cumin and coriander seeds in a small skillet on medium heat until fragrant. Grind into a powdery mixture using a mortar and pestle.
  • Prepare the chermoula sauce by combining garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse the ingredients. While the processor is running, drizzle in 1/2 cup of olive oil followed by the lemon juice. Blend until a smooth paste forms. Yield should be nearly 1 cup of flavorful chermoula sauce.
  • Preheat the oven to a toasty 350°F.
  • Sear chicken thighs in a hot cast iron pan: Heat 1 tablespoon of olive oil over medium-high heat. Pat dry the chicken and place skin side down in the pan. Cook until deep golden brown for 5 to 6 minutes, then flip and cook a few more minutes.
  • Remove the chicken from the pan and discard any extra fat, being careful not to clog your drain pipes. Return the chicken to the pan.
  • Coat chicken thighs with chermoula sauce. Reserve 1/4 cup for later. Place chicken in a preheated oven at 350°F for 10-15 minutes or until cooked through and reaches an internal temperature of 165°F.
  • Drizzle the fresh chermoula sauce over the chicken and pan sauce before serving. Enjoy with couscous or basmati rice for a gluten-free alternative.

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