No ImageSkillet Chermoula Chicken

Did you make it? Rate it!

  1. Prax

    Great dish and easy to cook! Thank you for the wonderful recipe

    xxxxxyyyyy

  2. Joyce

    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.

    xxxxxyyyyy

  3. Vicki Tunell

    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!

  4. Sarah Jaggi

    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!

  5. Dawn

    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!

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