Total Time
Prep 15 mins
Cook 45 mins

from Canadian Living

Ingredients Nutrition


  1. In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
  2. Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
  3. Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.
  4. Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
  5. Add coriander, parsley and lemon juice.
  6. Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
  7. Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
  8. Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.


Most Helpful

This is very flavorful chicken! I made it with b/s chicken thighs; I had 5 so there was more sauce which was perfect. I think I would prefer a little less cumin, but other than that it was great. Made for ZWT6 NA*ME.

AZPARZYCH June 09, 2010

This is so good with so many great flavors!! My picky DD especially liked this ( even though I had to debone it and get anything she thought was "icky" off!). Thank you!! ZWT6- Xtra Hot Dishes-

kellychris June 08, 2010

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