Spiced Moroccan Chicken with Mint Chermoula

Description

Pan-seared chicken cutlets rubbed with cumin, coriander, paprika, and cinnamon topped with a vibrant fresh mint-cilantro chermoula sauce brightened by lemon and garlic. Stovetop preparation totals 20 minutes for crisp skin and herbaceous punch. Differentiates with its zesty no-cook sauce elevating simple proteins.

Cultural Background

Chermoula is a traditional North African herb sauce originating in Morocco, Algeria, and Tunisia, where it has been used for centuries as a marinade and topping for grilled or roasted meats and fish in Berber and Arab-influenced cuisines. The spice blend reflects Morocco's historic position on trade routes, incorporating cumin, coriander, paprika, and cinnamon from Middle Eastern and North African traditions. This quick pan-seared version adapts classic tagine flavors for modern stovetop cooking while highlighting fresh herbs central to Moroccan daily meals.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 20 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

• 2.5 pounds skin-on chicken cutlets (about 6 pieces, pounded to 1/2-inch thickness)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground cinnamon
• 1.5 teaspoons kosher salt, divided
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 2 cups packed fresh cilantro leaves
• 0.5 cup packed fresh mint leaves
• 4 garlic cloves, peeled
• 1 large lemon, zested and juiced (about 3 tablespoons juice)
• 0.5 teaspoon ground cumin (for sauce)
• 0.5 teaspoon paprika (for sauce)
• 0.25 teaspoon cayenne pepper (optional)
• 0.5 cup extra-virgin olive oil (for sauce)
• Fresh mint sprigs for garnish (optional)

Instructions

1. Pat the chicken cutlets dry with paper towels and place them between two sheets of plastic wrap; pound gently with a meat mallet or rolling pin to an even 1/2-inch thickness if needed. In a small bowl, mix 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons paprika, 1 teaspoon cinnamon, 1 teaspoon salt, and 0.5 teaspoon black pepper. Rub the spice mixture evenly over both sides of the chicken cutlets and let sit at room temperature for 10 minutes.
2. While the chicken rests, make the chermoula sauce by combining 2 cups cilantro, 0.5 cup mint, 4 garlic cloves, lemon zest, 3 tablespoons lemon juice, 0.5 teaspoon cumin, 0.5 teaspoon paprika, 0.25 teaspoon cayenne if using, and 0.5 teaspoon salt in a food processor. Pulse until finely chopped, then slowly drizzle in 0.5 cup extra-virgin olive oil while processing until the sauce is slightly chunky and emulsified, about 30-45 seconds; taste and adjust salt or lemon as needed, then set aside.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets skin-side down in a single layer (work in batches if needed to avoid crowding) and sear for 5-7 minutes until the skin is golden brown and crisp. Flip the cutlets and cook for another 5-7 minutes until the internal temperature reaches 165°F and the meat is cooked through; transfer to a plate and tent loosely with foil to rest for 5 minutes.
4. To serve, arrange the rested chicken cutlets on a platter, spoon generous amounts of the fresh mint-cilantro chermoula sauce over the top, and garnish with additional mint sprigs if desired. Serve immediately with the remaining sauce on the side.

Tips

- Pound the cutlets evenly for uniform cooking and maximum surface area for spice adhesion and crisp skin.
- Do not over-process the chermoula; keep it slightly chunky for better texture and to preserve fresh herb flavors.
- For a milder version, omit the cayenne and substitute half the mint with parsley if fresh mint is unavailable.

Nutrition

Calories: 420
Protein: 38g
Carbs: 4g
Fat: 28g

Tags

Meat dish, Moroccan, Chicken, Under 1 hour