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Chermoula Chicken – One pot meal

Chermoula Chicken
Chermoula Chicken
Chermoula Chicken

We have been trying a new recipe from North Africa called Chermoula Chicken.  Although its origin in Morocco (wiki says is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking). It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetable, the seasoning is not far away from the Caribbean, and its a lovely one pot meal. We had a small rice salad with it but it could standalone with a few more potatoes. It goes really well with Ooft! Chipotle sauce. The flavours just work together well.
serves 2
two leg and thigh skin on. 8 small potato, 1 onion cut in qtr, 4 small pieces of pumpkin (optional) 8-12 baby plum tomatoes,
Seasoning for chicken. 1/2 tsp cumin seeds lightly toasted (do this in a dry pan and watch it doesn’t burn, you will be able to smell its fragrance), 1/2 lime or lemon juice and zest, 1/2 cup chopped parsley and same coriander, 2 cloves garlic crushed, 1 tsp Ooft! Scotch Bonnet, 1.5 tsp smoked paprika. salt and pepper.
Mash or blend the ingredients with 3 tbs olive oil and mix with chicken and leave for 30 minutes. Then place all except tomatoes in pie dish (skin side up) with 1/2 cup water and roast in oven at 180-200 for 30 minutes, then stir lightly and add tomatoes and continue roasting for another 40 minutes.

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