Moroccan Chermoula Roasted Chicken

Moroccan Chermoula Roasted Chicken - NotEnoughCinnamon.com

Never heard of the world “chermoula” before? That’s alright, don’t let that intimidate you! It is simply a Moroccan sauce made of spices like cumin, paprika and coriander but also lemon juice, garlic, fresh parsley and fresh cilantro, just to name a few. Can you already tell this roasted chicken recipe is super tasty? This sauce is traditionally used mostly for fish but it delicious with any kind of meat. I’ve adapted the classic recipe slightly to make a paste that I rubbed on the chicken before popping it in the oven to roast.

I’ve also added sweet potatoes because, well…sweet potatoes never need a excuse in my house to be included in a recipe. I love them and they’re super nutritious. Plus, it’s really convenient to have your whole dinner sorted in one single recipe.

We usually buy whole chickens that we cut up ourselves. It may sound daunting but it’s actually pretty simple. This video from the New York Times is great if you want to give it a go. Otherwise, you can simply buy your chicken already cut or only use your favorite parts. If you only use boneless chicken breast though, you will need to reduce the cooking time significantly.

Enjoy!

Moroccan Chermoula Roasted Chicken - NotEnoughCinnamon.com

Moroccan Chermoula Roasted Chicken With Sweet Potatoes


Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 305 kcal

Ingredients

  • the juice of one lemon
  • 2 tbsp white wine vinegar
  • 1 tsp ground coriander
  • 4 garlic cloves peeled
  • 1 tbsp sweet paprika
  • 1/2 tbsp ground cumin
  • 1/2 tsp red chili flakes
  • 1/4 cup fresh flat leaf parsley leaves packed
  • 1/4 cup fresh cilantro coriander leaves, packed
  • salt and pepper to taste
  • 1 large whole chicken cut into pieces
  • 1 lb - 450 g sweet potato skin on, cut into medium chunks

Instructions

  1. Preheat oven to 425F - 220C.
  2. Prepare the sauce. Combine lemon juice, vinegar, coriander, garlic, paprika, cumin, chili flakes, parsley, cilantro in a blender. (I used my Tribest personal blender, fitted with the small cup, perfect to blend small quantities!). Season with salt and pepper. Pulse to form a paste. Set aside.
  3. Place sweet potatoes in a large roasting dish, drizzle with a little bit of olive oil and season with salt to taste. Toss to coat.
  4. Rub paste generously on chicken pieces, on both sides (I used my hands!). Arrange the chicken skin side down over the sweet potatoes.
  5. Roast for 20 minutes, then turn the chicken pieces over and toss the sweet potatoes. Roast for 20 minutes or until the sweet potatoes and the chicken are cooked through and the skin is crisp.
  6. Garnish with cilantro and parsley and serve.

Recipe Notes

We usually buy whole chickens that we cut up ourselves. It may sounds daunting but it's actually pretty simple. This video from the New York Times is great if you want to give it a go. Otherwise, you can simply buy your chicken already cut or only use your favorite parts. If you only use boneless chicken breast, you will need to reduce the cooking time significantly.

Nutrition Facts
Moroccan Chermoula Roasted Chicken With Sweet Potatoes
Amount Per Serving (1 /6th)
Calories 305 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 80mg 27%
Sodium 123mg 5%
Potassium 514mg 15%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 3g
Protein 21g 42%
Vitamin A 235.1%
Vitamin C 10%
Calcium 4.9%
Iron 12.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Dairy Free Gluten free Low carb Meat Paleo Paleo/Primal Primal Recipes Refined Sugar Free
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