Description
Roasted chicken breasts and/or thighs smothered in an aromatic Moroccan pesto sauce made with fresh herbs, garlic, lemon, and warm spices.
Ingredients
Scale
- 2 – 2 1/2 pounds chicken thighs and/or breasts, bone-in, skin-on, trimmed of excess fat (I used 2 chicken breasts and 4 chicken thighs, but they were small ones)*
- Celtic sea salt and fresh ground pepper
- 1 tablespoon ghee or olive oil
Chermoula Sauce
Instructions
- Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.
- Put parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.
- With the motor running, add in the olive oil.
- Add lemon juice, process until you have a rough paste.
- Heat the ghee or olive oil on medium high heat in a large cast iron pan.
- Preheat oven to 425°F.
- Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.
- Turn them over and cook a few minutes more.
- Remove the chicken from the pan and pour off the fat.
- Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.
- Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.
- Serve with extra chermoula sauce on the side.
Notes
You can make it will all thighs or all breasts instead of a combination.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dish Chicken
- Cuisine: Moroccan