Prep 20 mins
Cook 30 mins
Chermoula or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. A Moroccan version comprises parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. The chermoula will keep several days in the refrigerator. It makes a wonderful salad dressing and is delicious on steamed vegetables. From Beth Dooley, with the Star Tribune
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 pinch cayenne pepper
- 3 garlic cloves, minced
- 1⁄2 cup lemon juice
- 1⁄2 cup chopped parsley, loosely packed
- 1⁄2 cup chopped cilantro, loosely packed
- 1 1⁄4 cups extra-virgin olive oil
- salt & freshly ground black pepper
- 1⁄4 cup chopped parsley, loosely packed
- 1⁄4 cup chopped cilantro, loosely backed
- 1 tablespoon lemon zest
- 2 -4 tablespoons extra-virgin olive oil
- 8 chicken thighs, bone-in and skin-on
- rice or couscous
- To prepare vinaigrette: Combine the cumin, paprika, cayenne pepper, garlic and a little of the lemon juice in a medium bowl. With a whisk, blend in the remaining lemon juice, parsley, cilantro and olive oil. Season with salt and pepper and more lemon juice, if desired.
- To prepare chicken: Preheat oven to 400 degrees. In a small bowl, mix together the parsley, cilantro and lemon zest with enough oil to make a mash.
- Using your fingers, gently separate the skin from the flesh of the chicken thighs and work some of the herb mixture under, smoothing it down. Place the chicken skin side up on roasting pan and cook until the juices run clear when pricked with a sharp knife, about 25 to 30 minutes, basting frequently with the charmoula vinaigrette.
- Serve the chicken over rice and drizzle with more of the chermoula, then pass the rest on the side.