Chicken with Chermoula Sauce is a North African-inspired dish where chicken is marinated and cooked with chermoula a vibrant herb and spice paste made with coriander, parsley, garlic, lemon and warm spices. The sauce is fragrant, tangy, and earthy, bringing a burst of bold flavours to simple grilled chicken. Recipes like this feature in my cookbook Flavours Without Borders, which celebrates how ingredients and traditions travel across cultures to create exciting new tastes.
Serves 4
Ingredients
For the Chermoula Marinade/Sauce:
- 1 large bunch fresh coriander (cilantro), roughly chopped
- ½ bunch fresh parsley, roughly chopped
- 5-6 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander/
- 1/4 tsp saffron threads soaked in water
- 1 tsp chilli flakes (or to taste)
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt and pepper, to taste
For the Chicken:
- 600 gm chicken thighs, cut in small pieces
- 1 large onion, chopped
- 2 tbsp olive oil
- 1 preserved lemon, chopped
- ½ cup green or black olives, pitted
- Lemon wedges, to serve
Method
- Make the chermoula: In a blender or food processor, combine coriander, parsley, garlic, cumin, paprika, ground coriander, chilli flakes, lemon juice, zest, and olive oil. Blend into a coarse paste. Season with salt and pepper.
- Marinate the chicken: Coat the chicken with half the chermoula, cover, and refrigerate for at least 1-2 hours (or overnight if possible).
- Heat oil in a large pan, sauté the onions until golden brown.
- Add the chicken. Mix well. Add 1 cup water, cover and cook until done
- Add the preserved lemon and olives.
- Spoon the reserved fresh chermoula over the cooked chicken. Add lemon wedges on the side.