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Chermoula Spiced Roasted Chicken

Chermoula Spiced Roasted Chicken recipe by SeasonWithSpice.com

From North Africa to India to Southeast Asia, turmeric is widely used for its healing properties, and its power to impart a bold color and flavor to food.

A touch of turmeric creates all time favorites such as Malaysian satay, Chả Cá Thăng Long (Vietnamese Hanoi-style fish with turmeric and dill), Spanish paella, Indonesian beef rendang, the humble Indian aloo gobi (roasted cauliflower), and the endless curries that would never taste - or look - the same without this special spice.

Morrocan chermoula marinate

For anyone wanting to try out turmeric, I found Moroccan cuisine a great place to start. I had my first Moroccan dish during a trip to Sydney and was delighted by the taste of the lemony North African marinade known as Chermoula.

spices for charmoula recipe

Simply blend or pound together fresh cilantro, parsley, and garlic, as well as turmeric powder, cumin, and sweet Hungarian paprika. Then drizzle in olive oil and lemon juice to form the spice blend into Chermoula paste. Rub the paste over your choice of meat, and let the flavors infuse for a few hours, or overnight.

marinate chermoula chicken

You can grill, oven-roast or pan fry. The Chermoula tenderizes and gives the meat a bright lemony profile, with the complementing flavors of turmeric and fresh herbs. I often use this marinade on chicken and roasted red snapper, but goes well with all kinds of meats or vegetables.

chermoula recipe for chicken

A wonderful way to add a touch of turmeric to your holiday dishes!

Chermoula Spiced Roasted Chicken recipe by SeasonWithSpice.com

Chermoula Spiced Roasted Chicken by Season with Spice

What you’ll need:
4 pieces of chicken leg (thigh & drumstick) or 6 pieces of chicken thigh
1 small red onion, chopped
4-5 garlic cloves, chopped
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon dried or fresh parsley leaves, chopped
1 tbsp Season with Spice's Turmeric Powder
1/2 tbsp Season with Spice's ground cumin
1/2 tbsp Season with Spice's ground coriander seeds
1 teaspoon Season with Spice's sweet Hungarian paprika
Dash of Kashmiri Chili Powder, optional
1/4 cup lemon juice
2 tsp lemon zest, optional
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper, to taste

1. Blend the chopped onion, garlic and fresh herbs using a food processor or pound them together using a mortar and pestle.
2. In a bowl, combine the blended mixture with all the ground spices. Then add in olive oil, lemon juice and lemon zest. Mix well until you obtain a yellow paste.
3. Make 2-3 light scores on each chicken piece. This will allow the chermoula marinade to penetrate the meat nicely. Season the chicken with a tiny pinch of salt before you rub them thoroughly with the chermoula paste. Marinate for one hour at room temperature or overnight in the refrigerator.
4. Preheat oven to 400F.
5. Place the marinated chicken on baking sheet and sprinkle with freshly ground pepper. Roast for 40-50 minutes.
6. Serve hot. Squeeze over some lemon juice if desired.

1. I used a mortar and pestle to pound the onion, garlic and herbs mixture to get the consistency that I wanted (using a food processor will result in a very fine paste).

2. Pat dry the chicken with paper towels before you marinate with chermoula paste. Wear a glove if you do not want your hands to be stained by the yellow spice.

3. If you use chermoula on fish, just rub the paste over the fish before cooking (no need to marinate for an hour).


Rosa May said...
This comment has been removed by a blog administrator.
BiteMyCake said...

I don't use turmeric that often, but I generally like it. Here I heard that some women use turmeric when baking sponge cakes, if they don0t have fresh farm eggs. Then they use turmeric with store bough eggs (which are pale) to make sponge look nice and yellow, like it was made from the fresh farm eggs...

Tanvi said...

This looks amazing! I bet it would be incredible on fish!

Nami | Just One Cookbook said...

Delicious and beautiful photography!

Arudhi@Aboxofkitchen said...

I`m making spiced roasted chicken too for today`s lunch! What a coincidence :D I use spices a lot in my daily cooking and I can`t ever imagine my life (and my food) without them. I`ve never had any Moroccan dish before and that Chermoula marinate sounds totally new to me. The combination of turmeric, coriander, and lemon already sounds wonderful to my ears. Thank you for the recipe!

seasonwithspice said...

Thanks Rosa!

seasonwithspice said...

Grill fish especially:)

seasonwithspice said...

Hello Arudhi - thanks for your kind note. Yes, life and food will be dull without spices. Hope you managed to give this combination a try. Have a great one!

seasonwithspice said...

Cheers Nami!

Mark said...

Making this chicken dish for the first time tonight....

seasonwithspice said...

Hi Mark - That's wonderful! Hope you enjoyed the spiced chicken.

Kloe Ferriman said...

I used the marinade for chicken kabobs, it was wonderful! Thank You!

Season with Spice said...

Great idea to use the spice marinade on chicken kebobs, especially for spring time barbecue. Thanks for letting us know that you enjoyed it, Kloe!

Candice said...

This chicken dish looks very tasty. Unfortunately, I'm not a fan of parsley/cilantro. Can I substitute it with something else?

Season with Spice said...

Hi Candice - Both parsley & cilantro are one of the key ingredients in the authentic Chermoula marinade. If you don't mind to stray away from the authenticity of the dish, you can sub it with basil or oregano. Alternatively, you can skip the herbs all together. The flavors from turmeric, cumin, coriander and other spices are wonderful enough for the roast/ grilled chicken dish. Hope you get to give it a try! Happy cooking.

SeasonWithSpice said...

i want to know that why have you added onion in a paste as in some other sites they have not used onion in their paste, secondly can i use corriander leaves instead of cilantro?

SeasonWithSpice said...

I'm looking forward to making this for dinner tomorrow! The charmoula paste reminds me of the paste my grandfather would baste lamb and chicken with whenever he made his pinchitos morunos. I suppose this makes sense, since so much of southern Spain's cuisine has its roots in North Africa. Thanks for the recipe!

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