Chermoula Chicken Thighs Recipe
A fresh chermoula sauce made from coriander, parsley, garlic and preserved lemon makes a perfect crust for baked chicken thighs.
Servings 2 Servings
Calories 873kcal
Ingredients
- 4 Chicken Thighs
- 1 tablespoon Cooking Oil
- ½ teaspoon Coarse Sea Salt
- 1 teaspoon Zaatar
- 25 g Coriander ⅔ Packed Cup
- 15 g Parsley ⅓ Packed Cup
- 1-2 Garlic Cloves
- ¼ teaspoon Cumin
- ¼ teaspoon Dried Chilli Flakes
- 50 g Preserved Lemon 1-2 Small
- 50 ml Olive Oil 3 tablespoon + 1 teaspoon
Instructions
- Cut the preserved lemons in half and pop out any seeds, then pop them in a blender. There may not be any, but they are best removed.
- Add the coriander, parsley, peeled garlic cloves, half of the salt, cumin, and chilli flakes to the blender, then pour over the olive oil.
- Blend to a coarse and thick paste, adding more olive oil if required.
- Heat a frying pan that can be transferred to the oven over a high heat, and when it is hot, add the cooking oil.
- Season the chicken thighs with the remaining salt, then brown them skin side down in the oil.
- When the skin is a nice golden colour, flip over the chicken and then sprinkle over the zaatar.
- Spoon the chermoula sauce over the chicken thighs to create a coating 3-5mm thick over the skin.
- Place in the oven and cook for 30-40 minutes at 180°C or 350°F, or until the chicken reaches an internal temperature of at least 73°C or 165°F. I prefer to cook chicken thighs on to around 80-85°C or 175-185°F.
Nutrition
Serving: 1 | Calories: 873kcal | Carbohydrates: 11g | Protein: 65g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 51g | Cholesterol: 333mg | Sodium: 1412mg | Fiber: 3g | Sugar: 2g
