Chermoula Chicken Recipe
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8 chicken thighs
3 tablespoons rice bran oil
1 red onion diced
1 sweet onion sliced
1 small can whole tomatoes
1/2 cup chicken stock or water
1 sizable piece cinnamon bark
1 cup dried mission figs - cut into quarters
1/2 cup Chermoula to coat
Nothing complex here. Really! Take the chicken, cover it in chermoula inside a bag. Wait 1-2 hours. Add chicken to a skillet on the stove and cook .. until it's done! Get classic flavors of Morocco without much "hands on" time.
directions:
#1: Coat chicken thighs, in a bag, with the chermoula - rubbing through the bag. Let rest for at least 20 minutes but up to 2 hours in the fridge.
#2: Using a stovetop tangine or cast iron skillet, like Lodge or Le Creuset, add rice bran oil over medium high heat. Brown the chicken on all sides - takes about 2 minutes per side. Do in batches. Remove chicken.
#3: Cook onions on high heat, stirring constantly, add more oil if necessary and a pinch of salt
#4: Add tomatos, liquid (chicken stock), cinnamon bark, and figs. Turn down heat to medium and bring to a simmer.
#5: Add Chicken and reduce heat to low. Cover with a domed lid if you have one, or any lid. Cook for 25 minutes or until chicken reaches temperature.
#6: Remove lid turn chicken if it looks like it should be turned. If the liquid has not reduced, cook longer uncovered until it is sauce-like.
#7: Serve over rice or couscous. A wide pasta noodle would work too.
3 tablespoons rice bran oil
1 red onion diced
1 sweet onion sliced
1 small can whole tomatoes
1/2 cup chicken stock or water
1 sizable piece cinnamon bark
1 cup dried mission figs - cut into quarters
1/2 cup Chermoula to coat
Chermoula Chicken
Simple tangine recipe
serves 4Nothing complex here. Really! Take the chicken, cover it in chermoula inside a bag. Wait 1-2 hours. Add chicken to a skillet on the stove and cook .. until it's done! Get classic flavors of Morocco without much "hands on" time.
directions:
#1: Coat chicken thighs, in a bag, with the chermoula - rubbing through the bag. Let rest for at least 20 minutes but up to 2 hours in the fridge.
#2: Using a stovetop tangine or cast iron skillet, like Lodge or Le Creuset, add rice bran oil over medium high heat. Brown the chicken on all sides - takes about 2 minutes per side. Do in batches. Remove chicken.
#3: Cook onions on high heat, stirring constantly, add more oil if necessary and a pinch of salt
#4: Add tomatos, liquid (chicken stock), cinnamon bark, and figs. Turn down heat to medium and bring to a simmer.
#5: Add Chicken and reduce heat to low. Cover with a domed lid if you have one, or any lid. Cook for 25 minutes or until chicken reaches temperature.
#6: Remove lid turn chicken if it looks like it should be turned. If the liquid has not reduced, cook longer uncovered until it is sauce-like.
#7: Serve over rice or couscous. A wide pasta noodle would work too.
