Name: Moroccan Chermoula Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: 1 cup red chermoula (see below); 1/4 tsp saffron threads; 2 small preserved lemons; 4 cloves garlic, minced; 1/4 cup cilantro leaves, chopped; 2 tbsp parsley, chopped; 2 tbsp olive oil; 1 tbsp harissa paste; 1 1/2 tsp Ras el Hanout; 1 tsp kosher salt; 1 tsp sweet paprika; 1/2 tsp ground cumin; 2 lbs boneless chicken thighs; 3 lemons (for charring and juicing)

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Introduction

Moroccan Chermoula Chicken is a flavorful and aromatic dish that brings the vibrant spices of North Africa to your kitchen. Tender chicken thighs are marinated in a zesty chermoula sauce and roasted to perfection, offering a perfect balance of tangy, spicy, and savory notes.

A white plate holds a bed of fluffy, light yellow rice mixed with small green herb pieces at the bottom layer. On top, two pieces of golden brown chicken sit, covered in a thick, chunky sauce with visible bits of herbs, garlic, and red pepper flakes, adding texture and color. To the left side, a charred lemon half with grill marks and a small green parsley garnish adds visual contrast. The background has a white marbled texture, and a silver fork lies slightly blurred behind the chicken. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless chicken thighs
1 cup red chermoula (see instructions below)
3 lemons
1/4 tsp saffron threads
2 small preserved lemons
4 cloves garlic (minced)
1/4 cup cilantro leaves (chopped)
2 tbsp parsley (chopped)
2 tbsp olive oil
1 tbsp harissa paste
1 1/2 tsp Ras el Hanout
1 tsp kosher salt
1 tsp sweet paprika
1/2 tsp ground cumin

Instructions

Step 1: Prepare the red chermoula by grinding the saffron threads in the palm of your hand or using a mortar and pestle. Mix the saffron with 2 tablespoons of warm water in a small bowl and let it sit until it blooms into a deep ruby red color.
Step 2: Slice the preserved lemons into quarters and scoop out the pulp, discarding any seeds. Roughly chop the pulp and place it in a bowl with garlic, cilantro, parsley, olive oil, harissa paste, Ras el Hanout, kosher salt, paprika, cumin, and the saffron water. Stir well to create the chermoula marinade.
Step 3: Place the chicken thighs in a large bowl and rub the chermoula all over them. Cover and marinate for 30 minutes at room temperature to allow the flavors to penetrate the meat.
Step 4: Slice the fresh lemons in halves. Heat a skillet over medium-high heat and pan-roast the lemons cut side down until they are charred, about several minutes. Remove from heat and set aside.
Step 5: Preheat your oven to 400°F (200°C). Lightly oil or spray a 9×13-inch baking dish to prevent sticking.
Step 6: Transfer the marinated chicken and its marinade to the prepared baking dish, arranging the pieces in a single layer. Cover the dish with foil and bake for 30 minutes.
Step 7: After baking, remove the foil and pour the juice from the roasted lemons over the chicken. Place the dish under the broiler for about 5 minutes to slightly char the top of the chicken for added texture and flavor.
Step 8: Serve the Moroccan Chermoula Chicken with the charred lemons, steamed rice, and your favorite vegetables. Don’t forget to spoon the pan juices over the chicken for extra moisture and taste.

Tips & Variations

For a milder flavor, reduce the harissa paste or substitute it with smoked paprika.
Chicken breasts can be used instead of thighs but may require a shorter marinating time and careful baking to avoid drying out.
Leftover chermoula sauce can be stored and used as a flavorful marinade or dipping sauce for grilled seafood or vegetables.
Adding toasted almonds or chopped olives as a garnish can enhance texture and taste.

Storage

Store leftover Moroccan Chermoula Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain moisture and flavor. Avoid microwaving directly to prevent drying out. The chermoula marinade may separate when refrigerated; stir well before serving.

How to Serve

This close-up image shows several pieces of golden-brown chicken thighs cooked with a thick, textured sauce made of herbs and spices covering the chicken. The chicken pieces lie next to charred lemon halves, with their dark, grill-marked surfaces showing strong contrast against the bright yellow peel. The chicken and lemons sit in a shallow black pan, and the sauce looks rich and slightly oily, with visible bits of herbs and spices all over. The background is blurred, keeping the focus on the juicy, flavorful chicken and lemons. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chermoula sauce ahead of time?

Yes, the chermoula sauce can be made up to 2 days in advance and stored in the refrigerator to allow the flavors to deepen. Just bring it to room temperature before using as a marinade.

What are preserved lemons and where can I find them?

Preserved lemons are lemons fermented in salt, offering a unique salty, tangy flavor that brightens many Moroccan dishes. They can be found in Middle Eastern or specialty grocery stores, or you can make your own at home with lemon and salt.