Moroccan Chermoula Chicken
Tender, slow-cooked chicken thighs infused with a vibrant chermoula of herbs, spices and preserved lemon, finished with olives for a rich, aromatic Moroccan-inspired dish.
Servings: 4
Calories: 747kcal
Ingredients
For the chermoula
- 1 cup cilantro (stalks & leaves, chopped)
- ½ cup parsley (stalks & leaves, chopped)
- 4 garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp paprika
- 1 tsp harissa paste
- 1 preserved lemon (skin only, chopped)
- ⅓ cup olive oil
- 1 tsp salt
- ½ tsp black pepper
Other ingredients
- 1 kg chicken thighs (bone in, skin on)
- ½ cup black olives (pitted)
- 1 tbsp parsley (chopped)
Instructions
- Add all the chermoula ingredients to a blender and pulse blend into a chunky paste.
- Add the chicken to the tagine (or roasting dish or Dutch oven) and pour over the chermoula marinade. Toss around to coat the chicken. Cover and refrigerate for up to 24 hours. 4 hours is fine.
- Remove from the fridge and arrange the chicken pieces to sit in one layer, skin side up. Put on the tagine lid (or two layers of foil if using a dish) and place into a cold oven.
- Heat the oven to 160ºC/320ºF and cook the chicken for 1 hour 45 minutes, until tender (baste a couple of times in the juices). Scatter over the olives and re-cover. Cook for a final 15 minutes.
- Remove from the oven, scatter over the chopped parsley, and serve hot from the tagine.
Notes
- Don’t skip the marinade if you can help it — even a few hours makes a difference, but overnight will give you the best flavour.
- Use both the stalks and leaves of the cilantro and parsley for maximum flavour — the stems add real depth to the chermoula.
- Preserved lemon is key for authenticity, but if you don’t have it, use fresh lemon zest and a squeeze of juice as a substitute.
- This dish is best cooked covered so the chicken gently braises in its own juices — don’t be tempted to uncover too early.
- Starting in a cold oven helps the chicken cook more evenly and keeps it incredibly tender.
- Baste the chicken once or twice during cooking to keep everything moist and build flavour.
- Bone-in, skin-on thighs give the best flavour and texture, but boneless can be used with a slightly reduced cooking time.
- Add the olives towards the end so they keep their texture and don’t overpower the sauce.
- Taste the sauce before serving — a final squeeze of lemon or pinch of salt can really lift the dish.
- This dish works just as well served warm or at room temperature, making it great for entertaining.
- The flavour improves after a day, so leftovers are often even better than the first serving.
Nutrition
Calories: 747kcal | Carbohydrates: 4g | Protein: 42g | Fat: 63g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 245mg | Sodium: 1063mg | Potassium: 641mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1510IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 3mg