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5
from 1 vote
Chermoula Chicken
Moroccan Chermoula chicken is an exciting way to cook chicken that no one can resist. You can serve this chicken recipe for lunch or dinner any day of the week, and it's always a winner!
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
African
Servings:
4
Calories:
430
kcal
Author:
Tayo Oredola
Ingredients
4
chicken thighs
bone-in, skin-on
1
teaspoon
salt
3
tablespoon
olive oil
4
tablespoon
chermoula paste
1
teaspoon
black pepper
Instructions
Rub the chicken with salt and pepper.
Preheat the oven to 400F.
Add olive oil to a skillet.
Brown the chicken for 10 minutes, flipping halfway.
Rub the chermoula paste on the chicken and place it in a cast-iron pan.
Roast for 15-20 minutes.
Add more chermoula paste to the chicken and serve.
Notes
This recipe serves 4 and contains 1 net carb per serving.
Make this recipe an easy one-skillet dish using a cast-iron pan from the stovetop to the oven. This means less cleanup for you.
Ensure you fry the chicken in a single layer in the skillet, so they brown evenly.
Frying the chicken pieces before baking will give them a nice crispy skin.
Since you fry then bake the chermoula chicken thighs, there's no need to use a meat thermometer to check its doneness.
You can skip frying the chicken thighs, but the chicken skin won't be very crispy. Simply bake them for 40 - 45 minutes instead.
Nutrition
Calories:
430
kcal
|
Carbohydrates:
2
g
|
Protein:
29
g
|
Fat:
38
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
0.1
g
|
Cholesterol:
111
mg
|
Sodium:
868
mg
|
Potassium:
239
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
91
IU
|
Vitamin C:
9
mg
|
Calcium:
29
mg
|
Iron:
1
mg