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Great dish and easy to cook! Thank you for the wonderful recipe
I have to give this 5 stars, because I did not follow the recipe, and it would have been excellent if I did. The combination of herbs and spices was excellent! My mistake was marinating the chicken first, then trying to brown it. It didn’t brown, and I wanted it to be crispy, but it wasn’t. The taste was great; I love the sauce, but make sure to follow the recipe, so you get the same texture.
We made this tonight using chicken tenders, served with basmati rice, and we didn’t use the oven, it was a huge hit at our house. A quick, flavor-filled dinner, thanks!
This was delicious and so good, but I did several things differently that I thought worked well. I love chicken thighs, but I thought this was the best thing I have ever done with boneless skinless chicken breasts. They were so moist. With the cilantro and parsley, I didn’t bother removing stems. I just rinsed the bunches and stuck the whole thing in the blender. So the sauce took 5 minutes to make and then 30 minutes in the oven. Super fast and easy. Like other reviewers, the sauce needed more liquid to work in my blender. I thought it had enough oil, so I used a tablespoon or so of water, and it worked great. The sauce was still thick enough to sit on top of the chicken. I didn’t brown the chicken either, primarily because I was using breasts. But this is a new favorite. I had never had chermoula before, and it is now in the regular meal rotation!
I made this last night, following the recipe exactly, except that we are low FODMAP, so I used 1 tbs of garlic oil in place of the garlic cloves. My husband has never enjoyed chicken thighs, but he LOVED these. I agree with Cindy, the prep probably took about 30 mins, but it was totally worth it. The cooking time was perfect too, considering the cast iron skillet, and the crisping/browning before baking, 15 mins was just what my Thermopen thermometer needed for a perfectly safe final temperature. We served it with rice (low FODMAP) and stuffed jalapeños – really good, thanks Elise!
We loved the Skillet Chermoula Chicken. But I needed to use a Nutri-Bullet and more olive oil to make the chermoula sauce – it was too hard for the food processor to get the cilantro and parsley to mix. When putting the chicken in the oven I would give it more like 30 minutes rather than the 10-15 the recipe calls for. Even so, it is so good that I am more than willing to work on it to make it a consistent dish for us.
Oh boy, did I misread – I took the 1 tbsp of olive oil in the first section to be what was required for the sauce. So if I had taken the 1/2 cup of olive oil that would be cured. Will I ever learn to read slowly? I’m going to make this again tonight!
Hi Rob, oh no! I’ve updated the recipe so that it’s more specific in the method instructions of how much oil to add in the sauce. I can see how the way the ingredient list is structured one could make that mistake.
I made this last night & I’m hooked! I paired it with pearl couscous & roasted pine nuts (subing chicken broth for water). Chermoula was easy to make but definitely took longer than 10 minutes of prep. . .45 realistically. This will be a fave of mine to cook for guests.
Never tried chermoula sauce before, this looks so tasty! A wonderful way to make super tasty chicken!
Super cool recipe! I have never heard of chermoula before, but I love working with Moroccan/African/Middle Eastern flavors
What would be a good substitute for cilantro?
Cilantro, cumin, and coriander are key to this sauce. I don’t think you can sub anything because it will alter its essence. You could use parsley, but again, it won’t Chermoula. It’s like using cilantro instead of basil leaves in pesto and calling it pesto! :-)
love chermoula! it was the 1st thing my husband made me (when we were dating)…so good!!
My chermoula recipe is almost the same except that I use 2 cups of cilantro to 1 cup of parsley and marinate the chicken thighs in the chermoula “pesto” over night . I can only recommend trying this recipe. Thanks for the post!