Chermoula Chicken - Moroccan Chicken

easy and tasty Chermoula Chicken!
heat a pan over medium heat
1/2 teaspoon coriander seeds
1 & 1/2 teaspoon whole cumin seeds
dry roast until aromatic
in a blender or food processor add:
1 & 1/2 cup cilantro (coriander)
1 & 1/2 cup parsley
4 cloves of garlic
the roasted cumin and coriander seeds
1/2 teaspoon salt
1/2 teaspoon paprika powder
1 teaspoon lemon zest
slowly pour in 1/2 cup olive oil while blending
when you have a smooth paste add 2 tablespoon lemon juice
mix
remove 1/4 cup pf the paste and set aside
2 pounds boneless chicken thighs - fat trimmed
1 teaspoon salt
1 teaspoon coarse black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
mix it
heat a pan with 1 tablespoon oil
cook chicken until golden on both sides
take a baking dish and lightly brush with oil
put chicken in baking dish
put sauce all over the chicken
bake at 375°F for 15 minutes
spoon some of the 1/4 cup reserved paste over the cooked chicken

[@ratlips4363]

I make this all the time, but I cover while in the oven. This prevents the sauce from burning. I also make this with any white firm fish like cod, bass, halibut, shark, etc.

[@MrRockfish01]

I just found this channel and it’s very good👍🏼👍🏼 directions are easy to follow. Will be making a lot d these recipes 😁

[@aromaticcook554]

Thank you 😊