Moroccan Chicken With Chermoula Djaj Mchermel Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine cilantro, parsley, garlic, lemon juice, paprika, cumin, coriander, salt, and pepper. Blend until smooth.
• STEP 2.Place the chicken pieces in a large bowl and pour the chermoula marinade over them. Toss to coat evenly.
• STEP 3.Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
• STEP 4.Preheat the oven to 400°F and line a baking sheet with parchment paper.
• STEP 5.Transfer the marinated chicken pieces to the prepared baking sheet, leaving any excess marinade in the bowl.
• STEP 6.Roast the chicken in the preheated oven for 25-30 minutes or until cooked through and golden brown.
• STEP 7.Serve the Moroccan chicken with couscous or rice and garnish with fresh cilantro and lemon wedges.

Cooking Tips

• You can use bone-in chicken pieces for extra flavor and juiciness.
• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the chermoula marinade.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in the oven or microwave until heated through.
• Serve the Moroccan chicken with couscous or rice and a side of roasted vegetables or salad.