Grilled Chicken in Chermoula

chicken chermoula 5

Chermoula is a North African condiment, made with herbs, lemon and garlic, and various spices, depending on how you want to customize it.  I marinated dark meat chicken cutlets (or pargiot) in the Chermoula and then grilled them in a pan on my stove top.  Next time I make them, I will reserve some of the sauce to serve on the side.  The taste was so fresh and lively, and was a big hit with the family.  This chicken would be delicious served on a bed of couscous, to absorb all the juices.  I spooned a little pomegranate molasses on my chicken to give it some extra zing.  Try it with boneless chicken breasts as well, depending on what you like.  My kids like dark meat better (except one, of course, but even he ate it!) Don’t be put off by having to use the food processor to make the marinade.  You can always chop the herbs by hand, and whisk in the oil. And you can always leave out any spice you don’t have.  Enjoy!

Grilled Chicken in Chermoula (Serves 6-8)

8-10 dark or white meat chicken cutlets

1/2 C. cilantro

1/4 C. flat leaf parsley

Zest of 2 lemons

1/2 C. lemon juice

1 Tbsp. ground ginger

6 cloves or frozen cubes of garlic

1 Tbsp. ground cumin

2 tsp. ground coriander

2 tsp. turmeric

1/2 C. olive oil

Place the chicken pieces in a large plastic container.  In the bowl of a food processor, (fitted with the “S” blade) combine all marinade ingredients, except oil.  Pulse the ingredients a few times, then, with the machine running, pour the oil into the tube, until all the ingredients are well blended.  Pour the marinade over the chicken, and stir to ensure the marinade coats the chicken pieces.

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Marinate the chicken for an hour or two.  (If you don’t have time, leave it for at least 15 minutes.)  Heat a grill pan brushed with oil on high heat.  Place the chicken on the pan, and let cook, undisturbed for 5-6 minutes, (depending on the thickness of the cutlet, it may need more or less time) then flip over and cook the other side.  There should be dark grill marks on the chicken.  I use 2 pans to speed up the process.

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If the chicken is getting dark, but the inside is still pink, place on a baking sheet and let it finish cooking in the oven for a few minutes.  The dark meat won’t dry out, but you have to be a little more careful with the breasts.

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Leftover chicken would be delicious the next day cut up into rice, couscous, quinoa or a salad, so don’t hesitate to make extra!  Enjoy!

(Recipe adapted from Secret Restaurant Recipes)