Ingredients for Chicken And Vegetable Chermoula
- Chopped Tomatoes
- 1/2 cup chopped cilantro
- 1/4 cup chopped parsley
- Garlic Clove
- Ground Cumin
- Ground Coriander
- 1 teaspoon paprika
- Lemon
- Cayenne Pepper
- Boneless Skinless Chicken Breasts
- Potato
- Sweet Potatoes
- 1 cup couscous
- Salt And Pepper
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How to Make Chicken And Vegetable Chermoula
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the diced tomatoes, cilantro, parsley, minced garlic, cumin, ground coriander, paprika, lemon juice, cayenne pepper, salt, and pepper.
- Add the chicken and potatoes to the bowl, tossing to coat well with the chermoula marinade.
- Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- In an oven-safe dish, combine the marinated chicken and potatoes.
- Pour the remaining marinade over the chicken and potatoes.
- Top with the couscous.
- Drizzle 2 tablespoons of olive oil over the couscous.
- 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).
- Let stand for 5 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
23g
Fat
2g
Carbs
31g