Skillet Chermoula Chicken

Name: Skillet Chermoula Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: African
Ingredients: 6 pieces Bone-in Chicken Thighs (6 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess fat); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 tbsp Extra Virgin Olive Oil (1 tablespoon extra virgin olive oil + 1/2 cup extra virgin olive oil); 1 ½ tsp Cumin Seeds (1 1/2 teaspoons whole cumin seeds (or 1 teaspoon ground)); ½ tsp Ground coriander (1/2 teaspoon whole coriander seed (or 1/4 teaspoon ground)); 4 cloves Garlic (4 cloves garlic); 1 ½ cup Parsley (1 1/2 cups medium packed parsley leaves); 1 ½ cup Cilantro (1 1/2 cups medium packed cilantro leaves and tender stems); ½ tsp Table Salt (1/2 teaspoon table salt); ½ tsp Paprika (1/2 teaspoon paprika); 1 tsp Lemon (1 teaspoon lemon zest); 2 tbsp Lemon Juice (2 tablespoons lemon juice)

40 minAfrican

Servings6

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Steps

1Salt on both sides and let rest while you prepare the sauce.
2Toast in a small skillet on medium heat, until fragrant. Put into a mortar and pestle and grind until powdery.
3Put garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times. With the motor running, slowly add 1/2 cup of olive oil, then the lemon juice. Process until you have a smooth paste. You should have almost a cup of chermoula sauce.
4Preheat the oven to 350°F.
5Heat 1 tablespoon olive oil on medium high heat in a large cast iron pan. Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook until deep golden brown, about 5 to 6 minutes. Then turn them over and cook a few minutes more.
6Because you are working with skin-on thighs, you will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain unless you want to clog your drain pipes.) Return the chicken to the pan.
7Spread most of the chermoula sauce on both sides of the organic chicken thighs, reserving 1/4 cup of the fresh sauce to add later. With the chicken skin-side up, put the skillet in the 350°F oven for 10 to 15 minutes, until the thighs are cooked through and the temperature near the bone is 165°F when tested with a meat thermometer.
8Stir the reserved fresh chermoula sauce in with the pan sauce. Spoon sauce over the chicken to serve. Serve with couscous or with basmati rice for a gluten-free option.