Chermoula Chicken

Baked Chermoula Chicken

Chermoula is a marinade mostly used in North African countries like Tunisia, Libya, Algeria and Morocco. It is usually used to marinade seafood, but it also can be used for meat and vegetables. If you need add a bit of variety to your cooking, I encourage you to give this dish a try.

I have used this marinade on turkey and chicken legs. The sauce is very easy to make and it adds a very nice pungent flavour to any dish, thanks to the exotic mix of herbs and spices.

Baked Chermoula Chicken Baking

I believe this dish works best if you allow the chicken to marinade overnight.

A keen observer would have noticed that I have covered the pan with aluminum foil. I do this to save precious cleaning time after cooking. I’m a working mom and every bit of time saved is more time I can spend with my family.

Baked Chermoula Chicken plated

I think this dish is best served with roasted or baked vegetables. It also goes great with rice, couscous or a salad.

Baked Chermoula Chicken
Author: 
Recipe type: Main Dish
Cuisine: North African
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 5 tbsp. olive oil
  • 3 tsp. ground cumin
  • 2 tsp. sea salt and a pinch of ground black pepper to taste
  • 1 tsp. ground coriander
  • 1 tsp. mild paprika
  • 1 tsp. ground turmeric
  • ¼ tsp. cayenne pepper, adjusted according to your preference (optional)
  • ¼ cup of fresh lemon juice or medium lemon
  • 4 cloves garlic, minced or crashed
  • 1 small onion, chopped
  • 1 cup of fresh cilantro or coriander leaves
  • ½ cup fresh parsley leaves
  • 6 lbs. of chicken legs, about 8 pieces or one whole medium chicken cut into 8 pieces
Instructions
  1. Combine all the ingredients except the chicken in a food processor and whiz them up for about a minute or until well blended.
  2. Pour the marinade over the chicken pieces; make sure they are well coated.
  3. Cover and put in the refrigerator for a few hours, or overnight.
  4. Remove from the refrigerator half an hour before baking.
  5. Transfer the chicken to a baking dish.
  6. Preheat the oven to 380F.
  7. Bake the chicken, uncovered, for 45 minutes or until the chicken is done or no longer pink inside.
  8. Scoop out some of the remaining liquid from the baking dish, if there is too much of it.
  9. Brush chicken pieces thoroughly with the remaining liquid.
  10. Broil the chicken to brown, about 5 minutes on each side.
  11. Serve with your favorite side dish.
Notes
You can also grill, oven-roast or pan fry!

Comments

  1. Gina Dadea says

    I recommend to marinate the chicken overnight to get a strong flavor. I marinated it for 6 hrs and got a light flavor. Still did not fail us from a good flavor. Gina n Pat

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