Chicken And Vegetable Chermoula Recipe

This vibrant Chicken and Vegetable Chermoula is a healthy and delicious midweek meal ready in under an hour! Tender chicken and potatoes are marinated in a fragrant blend of Moroccan spices and herbs, then baked to perfection with fluffy couscous. A burst of Mediterranean flavors in every bite!

Prep Time 20 mins
Cook Time 60 mins
Calories 574.8 kcal
Protein 83g
Rating 4.0 (1 Reviews)
Chicken And Vegetable Chermoula 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Vegetable Chermoula

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How to Make Chicken And Vegetable Chermoula

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together the diced tomatoes, cilantro, parsley, minced garlic, cumin, ground coriander, paprika, lemon juice, cayenne pepper, salt, and pepper.
  3. Add the chicken and potatoes to the bowl, tossing to coat well with the chermoula marinade.
  4. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
  5. In an oven-safe dish, combine the marinated chicken and potatoes.
  6. Pour the remaining marinade over the chicken and potatoes.
  7. Top with the couscous.
  8. Drizzle 2 tablespoons of olive oil over the couscous.
  9. Bake uncovered for 40-45 minutes, or until the chicken is cooked through and the couscous is golden brown and fluffy. Internal temperature of chicken should reach 165°F (74°C).
  10. Let stand for 5 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

23g

Fat

2g

Carbs

31g