Chermoula Spiced Roasted Chicken
Try this recipe on chicken or even fish, and you'll be the hit of your next potluck.
Ingredients
- 4 pieces of chicken leg thigh & drumstick or 6 pieces of chicken thigh
- 1 small red onion chopped
- 4-5 garlic cloves chopped
- 2 tablespoons fresh cilantro leaves chopped
- 1 tablespoon dried or fresh parsley leaves chopped
- 1 tbsp Season with Spice's Turmeric Powder
- 1/2 tbsp Season with Spice's ground cumin
- 1/2 tbsp Season with Spice's ground coriander seeds
- 1 teaspoon Season with Spice's sweet Hungarian paprika
- Dash of Kashmiri Chili Powder optional
- 1/4 cup lemon juice
- 2 tsp lemon zest optional
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Blend the chopped onion, garlic and fresh herbs using a food processor or pound them together using a mortar and pestle.
- In a bowl, combine the blended mixture with all the ground spices. Then add in olive oil, lemon juice and lemon zest. Mix well until you obtain a yellow paste.
- Make 2-3 light scores on each chicken piece. This will allow the chermoula marinade to penetrate the meat nicely.
- Season the chicken with a tiny pinch of salt before you rub them thoroughly with the chermoula paste. Marinate for one hour at room temperature or overnight in the refrigerator.
- Preheat oven to 400F.
- Place the marinated chicken on baking sheet and sprinkle with freshly ground pepper. Roast for 40-50 minutes.
- Serve hot. Squeeze over some lemon juice if desired.
Notes
1. I used a mortar and pestle to pound the onion, garlic and herbs mixture to get the consistency that I wanted (using a food processor will result in a very fine paste).
2. Pat dry the chicken with paper towels before you marinate with chermoula paste. Wear a glove if you do not want your hands to be stained by the yellow spice.
3. If you use chermoula on fish, just rub the paste over the fish before cooking (no need to marinate for an hour).
Tried this recipe?Let us know how it was!