SarahI hope you will like this skillet chermoula chicken dinner recipe if you are familiar with chermoula or charmoula a spicy herb sauce, which is usually used to flavor up the recipes and gives a great taste to the recipes. This is a marinade used in Tunisian, Moroccan, Libyan, and Algerian cooking.
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This chermoula is mostly paired with fish, but you can use it any other meat, so that’s why today I am using chicken with it, and it gives an excellent taste. You will love this rice or couscous. This recipe is very easy on skillet dish and a perfect meal for dinner. Just follow the exact methods for a taste and perfect dish. Try this in your kitchen and serve this delicious dish to your family.
How to Make Skillet Chermoula Chicken Dinner Recipe
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I hope you will like this skillet chermoula chicken dinner recipe if you are familiar with chermoula or charmoula a spicy herb sauce, which is usually used to flavor up the recipes and gives a great taste to the recipes. This is a marinade used in Tunisian, Moroccan, Libyan, and Algerian cooking.
How to Make Skillet Chermoula Chicken Dinner Recipe
|
Rate this recipe!
|
Print Recipe
|
I hope you will like this skillet chermoula chicken dinner recipe if you are familiar with chermoula or charmoula a spicy herb sauce, which is usually used to flavor up the recipes and gives a great taste to the recipes. This is a marinade used in Tunisian, Moroccan, Libyan, and Algerian cooking.
| Servings | Prep Time | Cook Time | Passive Time |
| 6 | 10minutes | 30minutes | 40minutes |
| Servings | Prep Time |
| 6 | 10minutes |
| Cook Time | Passive Time |
| 30minutes | 40minutes |
Nutrition Facts
How to Make Skillet Chermoula Chicken Dinner Recipe
Amount Per Serving
Calories 398 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 65mg 22%
Sodium 801mg 33%
Potassium 555mg 16%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 20g 40%
Vitamin A 106%
Vitamin C 132%
Calcium 3%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 6 chicken thighs bone-in, skin on, trimmed of excess fat
- 1 teaspoon salt
- 1 tablespoon olive oil
- Chermoula Sauce:
- 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 parsley medium packed leaves
- 1 1/2 cups cilantro medium packed leaves and tender stems
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1 teaspoon lemon zest
- 1/2 cup olive oil
- 2 tablespoons lemon juice
Servings:
Units:
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Ingredients
Servings:
Units:
|
Nutrition Facts
How to Make Skillet Chermoula Chicken Dinner Recipe
Amount Per Serving
Calories 398 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 21g
Cholesterol 65mg 22%
Sodium 801mg 33%
Potassium 555mg 16%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Sugars 1g
Protein 20g 40%
Vitamin A 106%
Vitamin C 132%
Calcium 3%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions
- Salt chicken thighs on both sides and let rest while you prepare the sauce.
- 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.
- Make the chermoula sauce: Put four cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times. With the motor running, slowly add in the olive oil, then the lemon juice. Process until you have a smooth paste. You should have almost a cup of chermoula sauce.
- Brown chicken thighs in skillet: Heat 1 Tbsp olive oil over medium-high heat in a large cast iron pan and preheat oven to 350°F. Pat dry the chicken pieces and place them skin-side down in the hot pan. Let them cook until deep golden brown, about 5 to 6 minutes. Then turn them over and cook a few minutes more.
- Drain excess fat: Because you are working with skin-on thighs, you 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 unless you want to clog your drain pipes.) Return the chicken to the pan.
- Spread chermoula on chicken, bake in oven: Spread most of the chermoula sauce on both sides of the chicken thighs, reserving 1/4 cup of the fresh sauce to add later. With the chicken skin-side up, put the skillet in the 350°F oven for 10 to 15 minutes, until the thighs are cooked through and the temperature near the bone is 165°F.
- Spoon remaining sauce over chicken: Stir the reserved fresh chermoula sauce in with the pan sauce. Spoon sauce over the chicken to serve.
- Serve with couscous or with basmati rice for a gluten-free option.
Recipe Notes
Serve and Enjoy with your family.
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