I just love roasted chicken.
I was looking for a new different recipe.
This is surely different and totally delicious!
If you are looking for a new chicken dish this is it.
I love tumeric.
I use it in an array of dishes.
This Chermoula marinade tenderizes and
gives the meat with a yummy hint of lemon,
the flavors of turmeric and fresh green herb, and
all the rest of the amazing spices.
Traditionally this is a Moroccan marinade for fish.
I don't do fish eww.
So it went on chicken.
It was delicious and I will make this again and again.
1 whole cut up chicken
1 small red onion, chopped
4-5 garlic cloves, chopped
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon dried or fresh parsley leaves, chopped
1 tablespoon turmeric powder
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander seeds
1 teaspoon sweet Hungarian paprika
1/4 teaspoon chili powder
1/4 cup lemon juice
2 teaspoons lemon zest
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper, to taste
Blend the chopped onion, garlic and fresh herbs using a food processor or pound them together using a mortar and pestle.
In a bowl, combine the blended mixture with all the ground spices. Then add in olive oil, lemon juice and lemon zest. Mix well until you get a yellow paste.
Make 2-3 light scores on each chicken piece. This will allow the chermoula marinade to soak into the meat nicely. Season the chicken with a tiny pinch of salt before you rub them thoroughly with the chermoula paste. Marinate for one hour at room temperature or overnight in the refrigerator.
Preheat oven to 400 degrees F.
Place the marinated chicken on baking sheet and sprinkle with freshly ground pepper. Roast for 40-50 minutes.