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    Home » Type » Main Courses » Chicken

    Chermoula Chicken with Bulgur Pilaf - Quick Enough for Weeknights!

    Published: Sep 29, 2010 · Modified: Jul 27, 2023 by Faith · This post may contain affiliate links · 41 Comments

    Jump to Recipe

    This chermoula chicken recipe yields tender and juicy meat with crispy skin and tons of flavor thanks to a fresh zesty, spicy North African herb sauce. This restaurant-quality meal whips up in less than an hour and pairs well with couscous or an easy 15-minute bulgur wheat pilaf, which I also share the recipe for.

    moroccan chermoula chicken with sweet and savory bulgur pilaf on silver serving platter

    I’ve been making different variations of chermoula chicken for the past 10 years or so.

    Sometimes I pound chicken breasts flat, stuff them with chermoula, and roll them up for what is basically a Moroccan chicken roulade.

    Other times I marinate and grill chicken with chermoula.

    And I’ve also been known to eat leftover rotisserie chicken sandwiches with chermoula as a condiment!

    If you’re wondering what is chermoula, welcome to your new favorite herby, zesty sauce.

    Chermoula is a marinade, relish, or sauce used in Moroccan and other North African cuisines. It’s traditionally used on seafood, but is also delicious paired with chicken, meat, and vegetables. The bright flavors in this fresh herb sauce add a vibrant, refreshing quality and punch of flavor to whatever dish it’s used in. 

    This fresh herb sauce is similar to Italian pesto and Argentinian chimichurri (which you might have had at Brazilian steakhouses). However, it has earthier notes, thanks to cumin and coriander.

    chermoula chicken in cast iron skillet

    There are different colors of this North African relish, including red, green, and yellow variations.

    Common chermoula ingredients include:

    • Herbs, such as cilantro, parsley, as well as mint in green chermoula
    • Garlic, and I’ve also seen fresh ginger added as well
    • Lemon juice, and sometimes pickled lemons
    • Spices, such as cumin, coriander, paprika, and/or cayenne pepper
    • Saffron in red chermoula
    • Turmeric in yellow chermoula
    • Harissa (a spicy hot North African red chile paste) in red chermoula
    • Oil, typically extra-virgin olive oil, but I’ve also seen chermoula recipes that use vegetable oil

    You can read more about chermoula sauce here!

    In This Article

    • Easy Chermoula Chicken Recipe
    • Storage
    • What to Serve with Chermoula Chicken
    • Bulgur Wheat Pilaf to Serve with Chermoula Chicken
    • Chermoula Chicken FAQs
    • More Chicken Dinner Recipes to Make
    • Chermoula Chicken

    Easy Chermoula Chicken Recipe

    Ingredients

    In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

    ingredients for chermoula chicken
    • Fresh cilantro and parsley – I like to use half cilantro and half parsley, but you can use all cilantro or all parsley if you prefer; make sure to remove the tough stems
    • Garlic – this adds a ton of flavor and aroma to this fresh herb sauce
    • Cumin, coriander, smoked paprika, coarse kosher salt, cayenne pepper, and black pepper – this is the spice blend we use to create a well-balanced, earthy, slightly smoky flavor profile
    • Fresh lemon juice and zest – these add fresh, bright, zesty flavor to the sauce
    • Extra-virgin olive oil – to help make the sauce into a paste-like consistency
    • Bone-in skin-on chicken thighs – or you can use bone-in skin-on chicken breasts; you could also use boneless skinless chicken thighs or breasts and reduce the cooking time

    Step-by-Step Instructions

    Step 1: Make the Chermoula Sauce:

    how to make chermoula sauce

    Add all ingredients to a food processor. Pulse a few times to chop it up a bit, and then process until it’s as smooth as you like it (don’t completely puree it, leave a bit of texture).

    how to make chermoula chicken in a skillet
    1. Heat a large cast-iron skillet (or other heavy-bottomed, oven-safe skillet) over medium-high heat. Once the skillet is hot, add the chicken thighs skin-side-down, and sear until the skin is brown, about 5 minutes. Remove the skillet from the heat.
    2. Flip the chicken thighs over and spread 2 tablespoons of chermoula sauce on top of each (reserve the remaining sauce for serving).
    3. Bake at 400F until the chicken is fully cooked, about 25 to 30 minutes. (Chicken is fully cooked when it reaches an internal temperature of 165 to 175F.)

    Storage

    You can make the chermoula sauce up to 3 days ahead and store it in an airtight container in the fridge.

    After cooking chermoula chicken, let it cool to room temperature and then store it covered in the fridge for up to 4 days.

    What to Serve with Chermoula Chicken

    • Homemade Rice a Roni
    • Roasted Duck Fat Potatoes
    • Orange and Toasted Almond Saffron Rice Pilaf with Golden Raisins
    • Couscous
    • Bulgur Wheat Pilaf (see the recipe below)
    front view of skillet chermoula chicken with bulgur wheat pilaf

    Bulgur Wheat Pilaf to Serve with Chermoula Chicken

    One of my favorite things to serve with chermoula chicken is an easy sweet and savory bulgur pilaf. Here’s my recipe:

    Ingredients for Sweet and Savory Bulgur Pilaf with Raisins

    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, diced
    • 3 tablespoons raisins
    • 1 cup bulgur wheat
    • 2 cups chicken stock (or vegetable stock to keep it vegetarian)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons minced fresh herbs, such as mint, cilantro, or parsley
    • 1 teaspoon fresh lemon zest

    How to Make Bulgur Pilaf

    1. Add the oil to a 3-quart saucepan over medium heat. Once hot, add the onion and cook until it’s softened, about 3 to 4 minutes, stirring occasionally.
    2. Stir in the raisins, bulgur wheat, chicken stock, salt, and black pepper.
    3. Bring to a boil, and then let it boil (uncovered) for 2 minutes.
    4. Immediately turn off the heat, cover the saucepan, and let it sit covered with the heat off for 10 minutes.
    5. Fluff with a fork, and then add the herbs and lemon zest, and gently stir to mix.
    6. Serve!
    serving dish of chermoula chicken with bulgur pilaf

    Chermoula Chicken FAQs

    What Temperature Do You Cook Chicken Thighs?

    For the most tender, juicy chicken thighs, cook them at 400F.

    We sear the chicken over medium-high heat for about 5 minutes to get the skin nice and crispy before roasting, so our bone-in, skin-on chicken thighs only need to roast for about 25 to 30 minutes at 400F.

    Do I Have to Sear the Chicken?

    No! If you want, you can make chermoula chicken entirely in the oven.

    If you skip searing the chicken thighs, spread the sauce on top and roast them at 400F for about 30 to 35 minutes. To crisp the skin without searing the chicken, you can broil it for a couple minutes at the end of roasting.

    How Do I Know When Dark Meat Chicken is Fully Cooked?

    Dark meat chicken (such as legs and thighs) is fully cooked when it reaches an internal temperature of 165 to 175F. You can test this with an instant-read thermometer.

    Also note that when chicken is fully done, the juices should run clear, not pink or red.

    Can I Make Grilled Chermoula Chicken?

    Absolutely! To make grilled chermoula chicken, I like to marinade chicken in chermoula paste for at least 4 hours, but up to 24 hours. After that, grill the chicken as normal, and serve with additional chermoula sauce for serving.

    More Chicken Dinner Recipes to Make

    • Million Dollar Ritz Chicken Casserole
    • Roasted Jerk Chicken Thighs with Sweet Potatoes
    • Easy 30-Minute Chicken Noodle Casserole
    overhead view of chermoula chicken meal with couscous or bulgur pilaf

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    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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    Chermoula Chicken

    By: Faith Gorsky
    This chermoula chicken recipe yields tender and juicy meat with crispy skin and tons of flavor thanks to a fresh zesty, spicy North African herb sauce. This restaurant-quality meal whips up in less than an hour and pairs well with couscous or an easy 15-minute bulgur wheat pilaf, which I also share the recipe for.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Course Main Course
    Cuisine North African
    Servings 6 servings
    Calories 378 kcal

    Equipment

    • Instant-read thermometer

    Ingredients
     
     

    Chermoula Sauce:

    • 1 cup fresh cilantro leaves tough stems removed (1 cup is about ½ a bunch)
    • 1 cup fresh parsley leaves tough stems removed (1 cup is about ½ a bunch)
    • 4 large cloves garlic peeled
    • 2 teaspoons cumin
    • 1 ½ teaspoons ground coriander
    • 1 teaspoon smoked paprika
    • 1 teaspoon coarse kosher salt
    • ½ teaspoon cayenne pepper
    • ½ teaspoon black pepper
    • 1 tablespoon fresh lemon zest
    • 2 teaspoons fresh lemon juice
    • 4 tablespoons extra-virgin olive oil

    Chermoula Chicken:

    • 2 pounds bone-in skin-on chicken thighs 2 pounds is about 6 to 8 bone-in skin-on chicken thighs
    • 1 batch chermoula sauce

    Other:

    • Bulgur pilaf or couscous (optional for serving; see Notes for recipe)

    Instructions
     

    For the Chermoula Sauce:

    • Add all ingredients to a food processor. Pulse a few times to chop it up a bit, and then process until it’s as smooth as you like it (don’t completely puree it, leave a bit of texture).
    • You can make the chermoula sauce up to 3 days ahead and store it in an airtight container in the fridge.

    For the Chermoula Chicken:

    • Preheat the oven to 400F.
    • Heat a large cast-iron skillet (or other heavy-bottomed, oven-safe skillet) over medium-high heat.
    • Once the skillet is hot, add the chicken thighs skin-side-down, and sear until the skin is brown, about 5 minutes. Remove the skillet from the heat. Flip the chicken thighs over and spread 2 tablespoons of chermoula sauce on top of each (reserve the remaining sauce for serving).
    • Bake until the chicken is fully cooked, about 25 to 30 minutes. (Dark meat chicken is fully cooked when it reaches an internal temperature of 165 to 175F.)

    To Serve:

    • Serve the chicken with the remaining sauce to spoon on top, along with bulgur wheat pilaf or couscous if desired.

    Faith's Tips

    • Nutrition Information: The nutritional information for this recipe was calculated without the optional Bulgur Pilaf for serving.
    • Chermoula Sauce Yield: This recipe makes about ¾ cup of sauce. You will need the entire batch to make 2 pounds of bone-in skin-on chicken thighs.
    • Storage: You can make the chermoula sauce up to 3 days ahead and store it in an airtight container in the fridge. After cooking chermoula chicken, let it cool to room temperature and then store it covered in the fridge for up to 4 days.

    Bulgur Wheat Pilaf to Serve with Chermoula Chicken

    One of my favorite things to serve with chermoula chicken is a sweet and savory bulgur pilaf. It’s packed with flavor and couldn’t be easier to make! Here’s my recipe:

    Bulgur Pilaf Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 1 small onion, diced
    • 3 tablespoons raisins
    • 1 cup bulgur wheat
    • 2 cups chicken stock (or vegetable stock to keep it vegetarian)
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 tablespoons minced fresh herbs, such as mint, cilantro, or parsley
    • 1 teaspoon fresh lemon zest

    How to Make Bulgur Pilaf:

    1. Add the oil to a 3-quart saucepan over medium heat. Once hot, add the onion and cook until it’s softened, about 3 to 4 minutes, stirring occasionally.
    2. Stir in the raisins, bulgur wheat, chicken stock, salt, and black pepper.
    3. Bring to a boil, and then let it boil (uncovered) for 2 minutes.
    4. Immediately turn off the heat, cover the saucepan, and let it sit covered with the heat off for 10 minutes.
    5. Fluff with a fork, and then add the herbs and lemon zest, and gently stir to mix.
    6. Serve!

    Nutrition

    Nutrition Facts
    Chermoula Chicken
    Amount Per Serving
    Calories 378 Calories from Fat 279
    % Daily Value*
    Fat 31g48%
    Saturated Fat 7g44%
    Trans Fat 0.1g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 16g
    Cholesterol 126mg42%
    Sodium 496mg22%
    Potassium 376mg11%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 0.3g0%
    Protein 22g44%
    Vitamin A 1366IU27%
    Vitamin C 17mg21%
    Calcium 43mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Chermoula Chicken, Chermoula Chicken Recipe
    Tried this recipe?Let me know how it was!
    chermoula chicken pin

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    Reader Interactions

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      Recipe Rating




    1. FOODESSA says

      October 04, 2010 at 5:31 pm

      For a while now, I had let go of buying chicken breasts and went with the more tender pieces of thighs. I shall try to make this work in my own way so that I can get to try this very uniquely twisted recipe by Faith ;o)
      Beautiful presentaion pics!

      Flavourful wishes,
      Claudia

      Reply
    2. admin says

      October 02, 2010 at 10:38 am

      Thank you all for your sweet comments and birthday wishes! They really mean a lot to me. :)

      Reply
    3. Barbara Bakes says

      October 01, 2010 at 7:12 pm

      A very elegant presentation. This would be great to serve company.

      Reply
    4. Reeni says

      October 01, 2010 at 6:17 pm

      I love the little spin you put on the chermoula to make it your own! This looks insanely delicious Faith! I saw chermoula in one of the latest food magazines - you convinced me I need to try it.

      Reply
    5. kim says

      October 01, 2010 at 6:12 pm

      I bet the chermoula would be great just slab on a slice of bread.

      Reply
    6. Louanne says

      October 01, 2010 at 1:53 pm

      Oooh, Faith, this looks so delicious, very comforting, and I love the flavors.

      Reply
    7. Pepy @Indonesia Eats says

      October 01, 2010 at 1:17 pm

      I recalled I made chermoula for my lamb chops. It was really really good! Lovely bulgur too!

      Reply
    8. nancy at good food matters says

      October 01, 2010 at 12:33 pm

      I have never heard the term Chermoula, so I love learning something new! I enjoy Moroccan cuisine, though, and like how you personalized the recipe with parsley/mint and fresh lemon zest. Healthy, pretty, and delicious!

      Reply
    9. Angie's Recipes says

      October 01, 2010 at 12:05 pm

      Who could resist such a flavourful chicken dish?! The recipe is a keeper.

      Reply
    10. Chiara says

      October 01, 2010 at 3:23 am

      HAppy birthday fellow Libra! Love chormula, this recipe looks like something I'm going to try very soon!

      Reply
    11. Magic of Spice says

      September 30, 2010 at 10:55 pm

      Stopped in to say Happy Birthday!!! But looks like I get the present...Beautiful dish, I have just recently discovered bulgur and most definitely need some inspirational uses. I hope you have had a wonderful Birthday :)

      Reply
    12. Anh says

      September 30, 2010 at 9:03 pm

      Faith, this dish is so awesome! I like all the ingredients here.

      Reply
    13. The Southern Cookbook says

      September 30, 2010 at 8:16 pm

      Looks fantastic, the robust of flavors. Incredibly good.

      Reply
    14. Bridgett says

      September 30, 2010 at 4:08 pm

      oooh! Hello gorgeous! This is what would hit the spot tonight and I think I have everything I need. Thanks for the inspiration!

      Reply
    15. Maria @ Scandi Foodie says

      September 30, 2010 at 12:02 pm

      Wow, so much flavour! Sounds delicious!

      Reply
    16. BeadedTail says

      September 30, 2010 at 11:03 am

      Happy Birthday Faith! This dish looks very flavorful and yummy!

      Reply
    17. nora@ffr says

      September 30, 2010 at 9:54 am

      loving this yummy pilaf.. perfectly stuffed!!

      Reply
    18. Lazaro says

      September 30, 2010 at 9:44 am

      Faith,

      Happy Birthday, again. Truly a lovely dish. Your craft and delicate touch are all over this dish. The chicken is stuffed gloriously. I recently made a rolled stuffed chicken, it does not look as good as yours. I will not drone on with my inane comments. I'll just repeat your words that describe the dish perfectly...

      Everything ended up being delicious; the chicken was tender and juicy and full of bright, fresh flavors that paired beautifully with the earthy, nutty flavor of the bulgur pilaf.

      Exactly!

      Reply
    19. Joanne says

      September 30, 2010 at 11:18 am

      With beautiful flavors and sauces like this, it's no wonder that I adore Moroccan food. Gorgeous presentation! I love that the chermoula does double duty as stuffing and sauce!

      Reply
    20. lequan says

      September 30, 2010 at 9:01 am

      What a beautiful dish. I grew up eating mostly Chinese food all my life and didn't really explore cuisines from other cultures until I moved out on my own. This is a very refreshing dish to me from what I'm used to eating. Chermoula sounds like a wonderful sauce, thank you for teaching me what it is and made up of. Wonderful dish! Hope you have a very happy birthday, Faith!

      Reply
    21. Heavenly Housewife says

      September 30, 2010 at 10:35 am

      I see by reading the comments its your birthday, Happy birthday daaaaaahling!!!!!!!!!!
      I WANT this dinner! It is completely stunning and has all the flavours I adore. So so so sos yum!
      *kisses* HH

      Reply
    22. Swathi says

      September 30, 2010 at 8:20 am

      Happy Birthday to you Faith. Chermoula sounds delicious. As it contains all the spices I am familiar with. Sure it taste great.

      Reply
    23. Mo says

      September 30, 2010 at 7:53 am

      Faith! Lazaro told me it was your birthday so HAPPY BIRTHDAY TO YOU! :D

      I'm loving the sound of the chermoula. I've ever heard of it before but that's usually the case anyway when I read your posts. I always learn something new. :)

      This dish looks incredibly decadent and I can almost taste the wonderful contrast between the sweetness of the raisins and the savoriness of... well, the rest of the dish. :P

      Have a fantastic day. <3

      Reply
    24. Jessie says

      September 30, 2010 at 5:32 am

      Aren't golden raisins so tasty? I think that was a great modification to make to this traditional dish :) You know, I've never really liked bulgur, but maybe I just haven't been preparing it right? I"ll have to try your version and see if I like it any better - it sure looks good in your pictures!

      By the way ... HAPPY BIRTHDAY!! :D

      Reply
    25. chriesi says

      September 30, 2010 at 5:12 am

      That pilaf looks very mouthwatering and the chicken is wonderful!

      Reply
    26. Peggy says

      September 30, 2010 at 5:00 am

      This looks great! Definitely putting it on my list of dinners to make real soon!

      Reply
    27. Katerina says

      September 30, 2010 at 5:00 am

      Raisins give a very sophisticated flavor to meat. I have a couple of recipes with raisins and I will add your in them. Morocco lately is quite in fashion. I must admit they have a very flavorful kitchen. Beautiful dish.

      Reply
    28. pigpigscorner says

      September 30, 2010 at 4:20 am

      wow, gorgeous flavours! I like having a bit of sweet stuff in savoury dishes.

      Reply
    29. Barbara says

      September 30, 2010 at 4:12 am

      I've never heard of chermoula! Love to learn new things, Faith. This dish really looks delicious! I don't cook with bulgur nearly enough.

      Reply
    30. Honey @ honeyandsoy says

      September 30, 2010 at 2:27 am

      It's almost dinner time and I am starving so I wish I didn't see this cos it looks delish! Lucky we are also having chicken for dinner :) We will have to try this dish though, cos Soy made a batch of chermoula last weekend!

      Reply
    31. sophia says

      September 30, 2010 at 12:41 am

      Ooh...the textures and the flavors here...you are the queen of that, Faith. I always did love bulgur!

      Reply
    32. Rosa says

      September 29, 2010 at 10:34 pm

      A beautiful dish! Lovely pilaf.

      Cheers,

      Rosa

      Reply
    33. Anna Johnston says

      September 29, 2010 at 9:54 pm

      I love it when I learn something new. I've only ever had Chermoula flavours in seafood, not chicken. This looks wonderful. Combining this dish with Pilaf is a winner too. Nice one Faith :)

      Reply
    34. Carolyn Jung says

      September 29, 2010 at 9:14 pm

      Now, that is a pretty dish. All that eye-popping green really makes it so enticing. A great way to dress up chicken.

      Reply
    35. elra says

      September 29, 2010 at 7:55 pm

      Truly wonderful dish, I always like bulgur pilaf !

      Reply
    36. jen cheung says

      September 29, 2010 at 7:39 pm

      yumms! the chicken looks delicious! must be a lot of work to stuff those things in eh? I wannt a piece of it!

      Have a wonderful day up ahead!
      jen @ http://www.passion4food.ca

      Reply
    37. Jen says

      September 29, 2010 at 6:36 pm

      Fabulous as always!

      Reply
    38. Jeannie says

      September 29, 2010 at 6:10 pm

      Now that is one chicken dish I would love to sink my teeth into! Looks very delicious and healthy too! I shall pass on the pilaf though because I am not so into rice.

      Reply
    39. Nutmeg Nanny says

      September 29, 2010 at 5:54 pm

      This looks healthy and delicious!

      Reply
    40. Lorraine @ Not Quite Nigella says

      September 29, 2010 at 5:50 pm

      Oh Faith, I shouldn't have looked at this so close to lunchtime! I love how you've stuffed the chicken to keep it flavoursome and moist! :D

      Reply
    41. Veronica says

      September 29, 2010 at 7:27 pm

      You are such a gourmet cook! This looks fantastic.

      Reply

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