Moroccan Chicken with Chermoula

Chicken is a staple ingredient in any household’s dinner rotation, but we know it can get pretty repetitive. Our Moroccan Chicken with Chermoula recipe breaks all routines, introducing a whole new flavour profile to traditional weeknight meal preparation. Bright, zesty, salty and simmered to perfection in a thick tomato and chicken broth, this recipe has all the makings to become a staple. 

Be sure to sear the chicken in your Iron Handle Skillet before you get stewing! From there, the Oval Dutch Oven will take care of the rest, infusing the chicken with the Chermoula, a North African pesto, including a blend of cumin, cilantro, parsely, garlic, olive oil, lemon and a hint of spice. Locking in heat and moisture thanks to its tight-fitting lid and thick enamelled cast iron walls, the rich flavours only have one place to go with this recipe. 

Our Moroccan Chicken with Chermoula recipe is a great way to elevate traditional meal preparation and shake things up in the kitchen. This recipe takes just over two hours to prepare, accommodating a family of four with ease. Serve with rice or couscous and top with Chermoula before serving for extra flavour! Follow the steps below to switch up your go-to chicken dinner options and prepare this Moroccan classic.

Prepare the chermoula first. It can be made up to two days ahead of time. In a dry Iron Handle Skillet set over medium heat, toast the cumin seeds and coriander seeds, shaking constantly, about 1 minute or until fragrant. Let cool, then grind in a spice grinder or mortar and pestle. In a food processor, blend ground spices with remaining ingredients until pureed.

Wash and pat chicken dry. Make a seasoned flour mixture by combining flour with cumin, turmeric, salt and pepper. Dredge the chicken in the seasoned flour mixture. Reserve what remains.

In a Oval French Oven set over medium-high heat, heat the olive oil. Put the chicken pieces in the pot, skin side-down. Brown about 3 minutes on each side. Remove the chicken to a plate.

Add the onion and garlic to the pot and cook 2-3 minutes, or until onion is translucent. Sprinkle in the reserved flour mixture, and stir until lightly browned. Pour in the wine and chicken broth and cook until slightly thickened. Add the tomatoes, olives and raisins. Stir to combine.

Return the chicken to the pot. Cover and cook on the stovetop over medium heat for 2-3 hours, until meat reaches 170°F. Serve over yellow rice and garnish with chermoula, parsley and lemon zest.