Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil. This recipe is an easy one-skillet dish, perfect for a midweek meal. First we brown the thighs on the stovetop, then we slather the thighs with chermoula sauce and pop them in the oven to finish. A cast iron pan works well for this because it easily goes from stovetop to oven. Given its North African flavors, my favorite way to serve this chermoula chicken is on a bed of couscous. I hope you give it a try! 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. 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. Serve with couscous or with basmati rice for a gluten-free option.
