Algerian style Chicken Chermoula

August 3, 2015
Algerian style Chicken Chermoula

Author Notes: Sorry I'm not a blogger or professional cook.m and don't have a beutiful picture to post with the recipe. One or our favorites. Broiled or grilled, it's good either way. Great as left overs too.Richard

Serves: 6


  • 2-3 pounds skinless boneless chicken thighs
  • 1 bunch cilantro
  • 2 teaspoons cumin seed pan toasted
  • 1-2 pieces serrano chile stem removed
  • 4 pieces cloves garlic peeled
  • 1 piece 1 inch piece fresh ginger
  • 1/4 cup fresh lemon juice
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil EVOO


  1. Blend all ingredients except chicken and oil in food processor. Add oil to spice blend to make marinade.
  2. Place chicken breasts in a glass dish and spread with marinade. Cover, refrigerate and marinate chicken for 4 to 8 hours.
  3. Broil or grill until done.
  4. Serve with rice pilaf, couscous or quinoa.
  5. My notes: you can hold back just a little of the marinade to add to the chicken after cooking, to add to rice, couscous or quinoa after cooking, or other uses such as for the base for a vinaigrette dressing.

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