Ingredients
2lbschicken thighs,(6 thighs) bone-in skin-on, trimmed of excess fat
1tspsalt
1tbspextra virgin olive oil
1½tspwhole cumin seed,or 1 tsp ground
½tspwhole coriander seed,or ¼ ground
4clovesgarlic
1½cupsmedium parsley leaves,packed
1½cupsmedium cilantro leaves and tender stems,packed
½tspsalt
½tsppaprika
1tsplemon zest
½cupextra virgin olive oil
2tbsplemon juice
Preparation
Salt chicken thighs on both sides and let rest while preparing the sauce.
If using whole cumin and coriander seeds, lightly toast the whole cumin and coriander in a small skillet on medium heat until fragrant. Put into a mortar and pestle and grind until powdery.
Put 4 cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times.
With the motor running, slowly add in ½ cup of olive oil, then the lemon juice. Process until a smooth paste is formed. This should yield about a cup of chermoula sauce.
Heat 1 tablespoon of olive oil on medium high heat in a large cast-iron pan and preheat the oven to 350 degrees F.
Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook for about 5 to 6 minutes until deep golden brown. Then turn them over and cook a few minutes more.
Working with skin-on thighs will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain; it will clog the pipes.)
Return the chicken to the pan.
Spread most of the chermoula sauce on both sides of the chicken thighs, reserving ¼ cup of the fresh sauce to add later.
With the chicken skin-side up, put the skillet in the 350 degrees F oven for 10 to 15 minutes until the thighs are cooked through. The temperature near the bone should read 165 degrees F when tested with a meat thermometer.
Stir the reserved fresh chermoula sauce with the pan sauce. Spoon sauce over the chicken to serve.
Serve with couscous or with basmati rice for a gluten-free option.
