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    You are in: Home / Recipes / Lemon Stuffed Chicken Thighs With Chermoula Recipe
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    Lemon Stuffed Chicken Thighs With Chermoula

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    gailanng's Note:

    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

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    Serve With


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Serve the chicken over rice and drizzle with more of the chermoula, then pass the rest on the side.

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    Nutritional Facts for Lemon Stuffed Chicken Thighs With Chermoula

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1075.8
    Calories from Fat 931
    Total Fat 103.5 g
    Saturated Fat 18.3 g
    Cholesterol 157.9 mg
    Sodium 155.7 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 33.4 g

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