Chermoula Marinated Chicken Thighs with Moroccan Couscous
These chermoula marinated chicken thighs have a nice Moroccan spice and lemon tang to them and came out perfectly crispy on the outside and deliciously tender on the inside. Our North African Chermoula Sauce is a medley of fresh lemon, cilantro, cumin, paprika, coriander, saffron and garlic. It's quite tart bold and vibrant which makes it perfect for this dish. Roast the marinated chicken thighs with a couple slices of fresh lemon and then spoon all those delicious pan juices over top right before serving. We served ours on a bed of Moroccan tomato pearl couscous with a little bit of feta cheese and fresh herbs for garnish and it was the perfect weeknight winter meal.
Chermoula Marinated Chicken Thighs Ingredients
3 lb Bone In Chicken Thighs
3/4 bottle Wozz! North African Chermoula Marinade Sauce
Salt & Pepper
Chermoula Marinated Chicken Thighs Method
Season Chicken Thighs with Salt and Pepper.
Marinade Chicken Thighs overnight in Wozz! North African Chermoula Sauce (cover chicken thighs generously with sauce to marinade)
Preheat oven to 350 degrees
In a large nonstick oven safe skillet, on medium high heat, sear chicken thighs in oil until both sides are nicely browned.
Add a couple of fresh lemon slices to skillet, transfer skillet to oven and roast for 40 minutes. (If you don't have an oven safe skillet, transfer to oven baking dish)
In the meantime, while your chicken is cooking you can make your Moroccan Tomato Pearl Couscous
Moroccan Tomato Pearl Couscous Ingredients
1 Jar Wozz! Moroccan Tomato Onion Relish
1 Jar of Water (you will fill the empty Wozz! Moroccan Tomato Onion Relish jar with water after you empty contents into pot)
1 cup uncooked pearl couscous
Moroccan Tomato Pearl Couscous Method
In a pot on the stove top, add jar of Wozz! Moroccan Tomato Onion Relish and jar of water, stir together. Bring liquid to a boil, add couscous, simmer on low heat for 8 minutes stirring occasionally.
Remove from heat, allow to sit for 10 minutes.
Garnish Ingredients:
Feta Cheese
Fresh Chopped Cilantro
Serving:
On a serving dish make a bed of Moroccan tomato pearl couscous, arrange your chermoula chicken thighs on top, then drizzle your pan juices from the chermoula chicken skillet over top. Garnish with fresh chopped cilantro, roasted lemon wedges and a little bit of feta cheese.
Enjoy!
