Algerian Style Chicken Chermoula Recipe

Name: Algerian Style Chicken Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pounds skinless boneless chicken thighs; 1 bunch cilantro; 2 teaspoons cumin seed pan toasted; 1-2 pieces serrano chile stem removed; 4 pieces cloves garlic peeled; 1 piece 1 inch piece fresh ginger; 1/4 cup fresh lemon juice; 1 tablespoon smoked paprika; 2 teaspoons salt; 1/2 teaspoon sugar; 1/2 cup olive oil EVOO

Servings: persons

2-3 pounds skinless boneless chicken thighs
1 bunch cilantro
2 teaspoons cumin seed pan toasted
1-2 pieces serrano chile stem removed
4 pieces cloves garlic peeled
1 piece 1 inch piece fresh ginger
1/4 cup fresh lemon juice
1 tablespoon smoked paprika
2 teaspoons salt
1/2 teaspoon sugar
1/2 cup olive oil EVOO

1
Blend all ingredients except chicken and oil in food processor. Add oil to spice blend to make marinade.
2
Place chicken breasts in a glass dish and spread with marinade. Cover, refrigerate and marinate chicken for 4 to 8 hours.
3
Broil or grill until done.
4
Serve with rice pilaf, couscous or quinoa.
5
My notes: you can hold back just a little of the marinade to add to the chicken after cooking, to add to rice, couscous or quinoa after cooking, or other uses such as for the base for a vinaigrette dressing.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-3 pounds skinless boneless chicken thighs, 1 bunch cilantro, 2 teaspoons cumin seed pan toasted, 1-2 pieces serrano chile stem removed, and more.

Yes, Algerian Style Chicken Chermoula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Algerian Style Chicken Chermoula

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