Skillet Chicken Chermoula

Skillet Chicken Chermoula

Chermoula is an easy and flavorful marinade originating in North Africa that can be used for chicken, fish, or even as a dip. Growing up, my parents always made their own marinades using tomatoes, onions, peppers, garlic, and herbs. Colorful, simple, and bold, this may just become your new favorite go-to dish, like it is for me.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • Chermoula Marinade:
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1 (14.5-ounce) can diced tomatoes, with juice
  • 2 garlic cloves, minced
  • 1 medium red onion, diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • ½ -1 teaspoon cayenne pepper, to taste
  • 1 tablespoon cumin
  • 1 teaspoon black pepper
  • Chicken:
  • 2 tablespoons olive oil
  • 6 (6 ounce each) chicken thighs, raw, skin-on, bone-in, trimmed of excess fat

Instructions

    1. In a mixing bowl, combine cilantro, parsley, orange and lemon zest, and juice, tomatoes, garlic, red onion, red wine vinegar, 1 tablespoon oil, paprika, cayenne pepper, cumin, and pepper.

    2. Rub half of the marinade onto chicken thighs (reserving the rest). For deeper flavor, allow to marinate for 1 hour before cooking.

    3. Heat 2 tablespoons oil in skillet on medium high heat. Add chicken thighs, discarding used marinade. Allow to cook for 6 minutes, turn to other side, and cook for 6 more minutes, or until the internal temperature is 165°F.

    4. Remove from heat and top with remaining chermoula sauce. Serve immediately.

Notes

Zest orange and lemon using a grater to remove just the thin orange and yellow layer of the fruit. Juice by cutting fruit in half and squeezing by hand or using a juicing tool. Remove skin from chicken to lower saturated fat.

Nutrition Information:

Yield:

6

Serving Size:

6 oz chicken thigh

Amount Per Serving: Calories: 335Total Fat: 15gSaturated Fat: 3gCholesterol: 178mgSodium: 194mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 39g

Recipe by Ashley Carter, RD, LD, co-founder of EatWell Exchange, an organization focused on nutrition education with a focus on culture.

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