Chicken Chermoula

This Chicken Chermoula is a Moroccan stew with a rich intoxicating combo of flavors that’s quick and easy to make.  It’s pure comfort food with a touch of flair.

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce

MOROCCAN CHICKEN STEW

This incredibly aromatic Moroccan chicken stew is a blend of chicken and vegetables simmered in an amazing sauce seasoned with cumin, paprika, coriander, lemon juice, garlic, fresh parsley and fresh cilantro. 

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce

This recipe is my riff the Moroccan chicken served at True Food Kitchen.   This dish is a little more rustic than what they serve, but the flavors are reminiscent and close enough to quell my cravings.  I’ve also added more chickpeas, carrots and spinach here making this a rich and satisfying stew.

MOROCCAN CHICKEN RECIPE

This Moroccan chicken has an exotic blend of flavors.  Don’t be put off by the list of ingredients.  This chicken stew is an easy rustic dish to pull together any night of the week.

  • Free-range chicken thigh fillets, skin on and bone in
  • 4  tablespoons olive oil, divided
  • 2 tablespoons free-range butter
  • 4 cloves garlic, minced
  • 1 tablespoon each ground cumin and sweet paprika
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon lemon zest
  • 1/4 teaspoon saffron threads
  • 1 cup crushed tomatoes
  • 1-1/2 cups low-sodium free-range chicken broth
  • juice of 1 small lemon
  • 2 tablespoons each flat-leaf parsley and cilantro, finely chopped
  • 1 cup organic baby spinach
  • 3/4 cup organic carrots, sliced (about 2 medium sized carrots)
  • 1 cup chickpeas, rinsed and drained
  • 10 kalammata olives
  • garnish with chopped cilantro

HOW TO MAKE MOROCCAN CHICKEN STEW

This Moroccan spiced chicken comes together in about 40 minutes-start to finish.

  • Season the chicken on both sides with salt and pepper.
  • Heat 1 tablespoon olive oil and the butter in a large skillet (I use a cast iron skillet) over high heat.
  • Add chicken and cook for about 5 minutes each side or until nicely golden browned on each side.
  • Remove chicken from skillet.  Pour off excess fat.
  • Add 3 tablespoons olive oil to skillet.  Sauté the garlic in the oil for just a minute or two.  
  • Sprinkle in the cumin and sauté another few seconds until it becomes aromatic.  Then add the sweet and smoked paprika, sea salt and saffron threads.
  • Add the tomatoes and chicken broth, parsley and cilantro and bring to a boil then reduce heat to low.
  • Return the chicken to the pan and add the carrots.  Cook for 10 – 15 minutes until the chicken is cooked through and the carrots are fork tender.
  • Add the spinach and kalamata olives to the skillet then turn off the heat and place lid on skillet to allow the spinach to wilt.

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauceHEALTHY CHICKEN THIGH RECIPES

 

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce
Yield: Serves 4 - 6

Chicken Chermoula

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce.

Ingredients

  • 4 - 6 large free-range chicken thigh fillets, skin on and bone in
  • 4  tablespoons olive oil, divided
  • 2 tablespoons free-range butter
  • 4 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 1/4 teaspoon saffron threads
  • 3/4 cup crushed tomatoes
  • 1-1/2 cups low-sodium free-range chicken broth
  • juice of 1 small lemon
  • 2 tablespoons organic flat-leaf parsley, finely chopped 2 tablespoons organic cilantro, finely chopped
  • 1 cup organic baby spinach
  • 3/4 cup organic carrots, sliced (about 2 medium sized carrots)
  • 1 cup chickpeas, rinsed and drained
  • 10 kalammata olives
  • garnish with chopped cilantro

Instructions

  • Season the chicken on both sides with salt and pepper.
  • Heat 1 tablespoon olive oil and the butter in a large skillet (I use a cast iron skillet) over high heat.
  • Add chicken and cook for about 5 minutes each side or until nicely golden browned on each side.
  • Remove chicken from skillet.  Pour off excess fat.
  • Add 3 tablespoons olive oil to skillet.  Sauté the garlic in the oil for just a minute or two.  Add the cumin and sauté another few seconds until it becomes aromatic.  Add the sweet and smoked paprika, sea salt and saffron threads.
  • Add the tomatoes, chicken broth, parsley and cilantro and bring to a boil then reduce heat to low.
  • Add the chicken and carrots.  Cook for 10 - 15 minutes until the chicken is cooked through and the carrots are fork tender.
  • Add the spinach and kalamata olives to the skillet then turn off the heat and place lid on skillet to allow the spinach to wilt.
  • Place stew like mixture and chicken on plates.  Garnish with freshly chopped cilantro.

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