Lemon Stuffed Chicken Thighs With Chermoula Recipe

Name: Lemon Stuffed Chicken Thighs With Chermoula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ground cumin; 1 teaspoon paprika; 1 pinch cayenne pepper; 3 garlic cloves, minced; ½ cup lemon juice; ½ cup chopped parsley, loosely packed; ½ cup chopped cilantro, loosely packed; 1 ¼ cups extra-virgin olive oil; salt & freshly ground black pepper; ¼ cup chopped parsley, loosely packed; ¼ cup chopped cilantro, loosely backed; 1 tablespoon lemon zest; 2 -4 tablespoons extra-virgin olive oil; 8 chicken thighs, bone-in and skin-on; rice or couscous

Servings: persons

1 tablespoon ground cumin
1 teaspoon paprika
1 pinch cayenne pepper
3 garlic cloves, minced
½ cup lemon juice
½ cup chopped parsley, loosely packed
½ cup chopped cilantro, loosely packed
1 ¼ cups extra-virgin olive oil
salt & freshly ground black pepper
¼ cup chopped parsley, loosely packed
¼ cup chopped cilantro, loosely backed
1 tablespoon lemon zest
2 -4 tablespoons extra-virgin olive oil
8 chicken thighs, bone-in and skin-on
rice or couscous

1
To prepare vinaigrette: Combine the cumin, paprika, cayenne pepper, garlic and a little of the lemon juice in a medium bowl.
2
With a whisk, blend in the remaining lemon juice, parsley, cilantro and olive oil.
3
Season with salt and pepper and more lemon juice, if desired.
4
To prepare chicken: Preheat oven to 400 degrees.
5
In a small bowl, mix together the parsley, cilantro and lemon zest with enough oil to make a mash.
6
Using your fingers, gently separate the skin from the flesh of the chicken thighs and work some of the herb mixture under, smoothing it down.
7
Place the chicken skin side up on roasting pan and cook until the juices run clear when pricked with a sharp knife, about 25 to 30 minutes, basting frequently with the charmoula vinaigrette.
8
Serve the chicken over rice and drizzle with more of the chermoula, then pass the rest on the side.

1632

kcal

Calories

145

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 tablespoon ground cumin, 1 teaspoon paprika, 1 pinch cayenne pepper, 3 garlic cloves, minced, and more.

Yes, Lemon Stuffed Chicken Thighs With 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.

That's it — enjoy your meal!

Lemon Stuffed Chicken Thighs With Chermoula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions