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!
Recipe by Lani Cooks at http://www.lanicooks.com/chermoula-chicken/