Chermoula Chicken

🛒 Ingredients

• Chicken thighs, bone-in, skin-on 1000 g · 2000 kcal
• Fresh cilantro 30 g · 8 kcal
• Fresh parsley 30 g · 8 kcal
• Garlic cloves 40 g · 60 kcal
• Lemon 150 g · 45 kcal
• Olive oil 60 g · 540 kcal
• Ground cumin 8 g · 30 kcal
• Smoked paprika 8 g · 23 kcal
• Ground turmeric 4 g · 14 kcal
• Cayenne pepper 2 g · 6 kcal
• Black pepper 2 g · 5 kcal

👨‍🍳 Instructions

1. To make the chermoula, combine chopped cilantro, parsley, minced garlic, lemon zest and juice, olive oil, ground cumin, smoked paprika, ground turmeric, cayenne pepper, and salt in a food processor or with a mortar and pestle.
2. Score the chicken thighs a few times with a knife to allow the marinade to penetrate deeply, then rub the chermoula generously all over the chicken, ensuring it gets under the skin.
3. Marinate the chicken for at least 30 minutes at room temperature, or preferably for 2-4 hours (or overnight) in the refrigerator for best flavor.
4. Preheat your oven to 200°C (400°F). Arrange the marinated chicken pieces in a single layer on a baking sheet.
5. Roast for 40-45 minutes, or until the chicken is cooked through and the skin is beautifully browned and crispy. Serve immediately, garnished with extra fresh cilantro if desired.