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!
Yield: 4 Servings
Moroccan Chicken Chermoula
prep time: 10 minscook time: 25 minstotal time: 35 mins
Recipe for a one pan chicken entree, cooked in a spicy North African sauce.
4 Bone-in, skin-on chicken thighs
1 Tablespoon olive oil
1 Package Wild Garden Moroccan Chermoula Marinade
Pre-heat the oven to 350 degrees.
Heat the oil in a large oven proof skillet or cast iron pan.
Trim any excess skin or fat from the chicken, pat it dry and add to the pan, skin side down.
Cook on medium high heat for about 5 minutes on each side.
Drain the fat from the pan and spread the chermoula sauce on both sides of the chicken.
Place the pan in the oven and cook for 15 minutes or until the chicken reaches an internal temperature of 165 on a meat thermometer. Serve over rice.
Created using The Recipes Generator
This recipe is sponsored by Wild Garden. Thank you for supporting the products I love and use in my kitchen.
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