One Pot Chermoula Chicken

Name: One Pot Chermoula Chicken
Cook time: 50 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1.5 kg chicken; 2 cups parsley; 2 cups Coriander; 2 Tablespoons paprika, smoked; 1 Tablespoon coriander seeds; 2 Tablespoons cumin; 4 cloves garlic; 125 ml lemon juice; 2 Tablespoons tomato paste; 1 Tablespoon chilli; 1 teaspoon salt; 125 ml olive oil; 50 ml olive oil; 150 gram onion; 150 gram red capsicum; 100 gram olives; 400 gm tomatoes; 300 ml chicken stock; 1/2 bunch Coriander; 4 Extra olives; 1 whole chilli

User Reviews

5.0

3 reviews

Excellent

Cook Time
mins
Total Time
50 mins
Servings
4

One Pot Chermoula Chicken

Iris Warren

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Easy all in one pot roasted chicken. All you need is a salad or simply pour boiling water over some couscous add salt, pepper and olive oil and you have the perfect meal.

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Ingredients

Servings

1.5 kg chicken whole approx

Chermoula Paste

2 cups parsley flat leaf chopped
2 cups Coriander chopped,
2 Tablespoons paprika, smoked
1 Tablespoon coriander seeds ground (fresh ground is best)
2 Tablespoons cumin
4 cloves garlic large
125 ml lemon juice reserve the skins. 1/2 cup juice
2 Tablespoons tomato paste
1 Tablespoon chilli chopped. optional
1 teaspoon salt
125 ml olive oil

To cook

50 ml olive oil
150 gram onion
150 gram red capsicum rough chopped
100 gram olives I used green pitted
400 gm tomatoes chopped from a tin
300 ml chicken stock or broth

To serve

1/2 bunch Coriander extra, picked
4 Extra olives
1 whole chilli sliced , seeded

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Instructions

Set the oven to 180 C / 350 F Put the parsley, coriander, garlic, paprika, cumin, coriander seed, tomato paste, lemon juice, salt and 1/2 cup of olive oil into a food processor and blitz till pureed.( or use a stick blender)
Dry the chicken well and then coat with the chermoula paste. ( This can be made to this point and left for a day)
Heat the deep baking dish on top of the stove (or BBQ). Add the extra olive oil and then saute the onion and capsicum till just softening. Add the olives, the tomato and the stock and stir.
Put the chicken into the pot and include any extra Chermoula paste left behind. (Pop the lemon halves- from juiced lemons) into the pot in the stock to give extra flavour
Cover the chicken with foil for the first 30 minutes. Uncover and remove the lemons. Continue cooking for another 20 minutes or until the juices run clear at the leg.
Serve with salad or with couscous or rice.

Notes

+You can use store bought Chermoula if you like and follow the recipe from there this is all about easy, after all +Use this paste for Chicken pieces, Fish, slow baked Lamb or beef, lamb Chops or even Chermoula Vegetables. It goes with pretty much everything +You can add Preserved Lemons if you like. +Use black or green olives, pitted or unpitted.