Recipe courtesy of Alex Guarnaschelli
Chermoula Chicken Drumsticks with Sweet Potatoes
Getting reviews...
- Level: Easy
- Total: 12 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 58 g
- Saturated Fat
- 12 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 61 g
- Cholesterol
- 299 mg
- Sodium
- 1150 mg
Chermoula is used as a marinade or finishing sauce in countries like Morocco. In this case, I love this sauce raw and cooked. It's like two different sides of the same coin. You can skip the marinade and just toss with half of the sauce, and bake. You can easily double this recipe. It's very herby and tasty. I have also made chermoula and let it sit in the fridge for a few days (or even weeks), and then put to use!
- Level: Easy
- Total: 12 hr 50 min (includes marinating time)
- Active: 35 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 58 g
- Saturated Fat
- 12 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 61 g
- Cholesterol
- 299 mg
- Sodium
- 1150 mg
Ingredients
Directions
- For the chermoula: In a food processor, combine the cilantro, garlic, coriander, cumin, ginger, pepper flakes, paprika and the vinegar with the olive oil. Add the lemon juice and zest and pulse until smooth. Season with a generous pinch of salt. Pulse to combine until smooth.
- Toss the chicken drumsticks with a generous half of the chermoula, then cover with plastic and refrigerate to marinate for at least 12 hours and up to 24 hours.
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Place the sweet potatoes in the oven to bake until tender when pierced with the tip of a knife, about 1 hour.
- After the sweet potatoes have been cooking for about 35 minutes, arrange the chicken on a baking sheet lined with parchment paper in a single layer with space between each piece, and sprinkle with salt. Place the baking sheet in the center of the oven and cook until the chicken registers 165 degrees F in the thickest part of the meat (avoiding bone), 20 to 25 minutes. Remove from the oven.
- To serve: Slice the sweet potatoes into 1-inch rounds and arrange on the bottom of a serving platter. Arrange the chicken on top and top with the remaining chermoula and another sprinkle of salt and cilantro leaves.
