How does a pan of flavorful chicken thighs, cooked in an aromatic sauce and served over rice, sound for dinner? Good, right? Especially when that sauce is a slow cooked North African chermoula, a blend of red chili peppers, garlic, coriander, cilantro and lemon. No time to make a complex sauce, you say? I've got you covered.
The folks at Wild Garden have this sauce already made and ready to go in a pouch. And yes, my kitchen is stocked with all the Wild Garden sauces because the ingredient list for this dinner is chicken, sauce packet and rice. It can hardly get much easier.
Chermoula has a little kick to it but the spice isn't overwhelming. It's great as a marinade or a cooking sauce with seafood, chicken or vegetables. I browned my chicken first and then coated it with the chermoula before finishing it in the oven. But you can also marinate the chicken in it first. A few minutes on the stove top and another 15 in the oven got me an amazing dinner fast. Enjoy!
This recipe is sponsored by Wild Garden. Thank you for supporting the products I love and use in my kitchen.