Print

Moroccan Chermoula Chicken Recipe

Print Recipe

★★★★★

4.5 from 102 reviews

This Moroccan Chermoula Chicken recipe features tender boneless chicken thighs marinated in a vibrant red chermoula sauce made with saffron, preserved lemons, garlic, herbs, and spices. The chicken is roasted in the oven to perfection, then broiled with fresh lemon juice for a slightly charred and flavorful finish. Served with charred lemon, steamed rice, and vegetables, it offers an aromatic and delicious North African-inspired meal.

Ingredients

Scale

Chermoula Marinade

  • 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

Chicken and Additional Ingredients

  • 2 lbs boneless chicken thighs
  • 3 lemons (for charring and juicing)

Instructions

  1. Prepare the Saffron: Grind the saffron threads in your palm or mortar and pestle and mix them with 2 tablespoons of warm water. Let it bloom until it turns a deep ruby red, drawing out the color and flavor.
  2. Make the Red Chermoula: Slice preserved lemons into quarters, scoop out and roughly chop the pulp, discarding seeds. Combine the preserved lemon pulp with garlic, cilantro, parsley, olive oil, harissa paste, Ras el Hanout, salt, paprika, cumin, and the saffron water. Stir well to create the marinade.
  3. Marinate the Chicken: Place the boneless chicken thighs in a bowl and rub the chermoula marinade thoroughly over them. Cover and allow to marinate at room temperature for 30 minutes for the flavors to infuse.
  4. Char the Lemons: Slice the fresh lemons in half. Heat a skillet over medium-high heat and pan roast the lemon halves cut side down until they become charred and caramelized. Remove from heat and set aside.
  5. Preheat Oven: Set the oven to 400°F (200°C) to prepare for roasting the chicken.
  6. Prepare for Baking: Spray a 9×13 inch baking dish with cooking spray or lightly oil it. Transfer the marinated chicken and any leftover marinade into the dish, arranging the chicken in a single layer. Cover the dish tightly with foil.
  7. Bake the Chicken: Place the covered dish in the oven and bake for 30 minutes, allowing the chicken to cook through and absorb the marinade flavors.
  8. Broil to Finish: Remove the foil, pour fresh lemon juice over the chicken, then place under the broiler for about 5 minutes to slightly char and caramelize the top layer, enhancing the flavor and texture.
  9. Serve: Plate the chicken with the charred lemons, steamed rice of your choice, and your favorite vegetables. Spoon the pan juices over the chicken for extra moisture and richness.

Notes

  • Preserved lemons add a unique tangy flavor; if unavailable, you can substitute with extra lemon zest and juice, though the flavor will differ.
  • Adjust harissa paste quantity based on desired spice level.
  • Ras el Hanout is a Moroccan spice blend available at specialty stores or online, essential for authentic flavor.
  • Ensure not to overbake the chicken; boneless thighs cook quickly and remain juicy.
  • Serving suggestion: pair with couscous or quinoa for a gluten-free option.

Keywords: Moroccan chicken, chermoula chicken, red chermoula marinade, roasted chicken thighs, North African chicken recipe, preserved lemon chicken

Find it online: https://lieblingsmahlzeit.com/moroccan-chermoula-chicken-recipe/