November 7, 2018
A pan of flavorful chicken thighs, cooked in an aromatic chermoula sauce and served over rice!
1 pouch Wild Garden Morrocan Chermoula Marinade
4 bone-in, skin in chicken thighs
1 tbsp olive oil
1Pre-heat the oven to 350 degrees
2Heat the oil in a large oven proof skillet or cast iron pan.
3Trim any excess skin or fat from the chicken, pat it dry and add to the pan, skin side down.
4Cook on medium high heat for about 5 minutes on each side.
5Drain the fat from the pan and spread the chermoula sauce on both sides of the chicken.
6Place the pan in the oven and cook for 15 minutes or until the chicken reaches an internal temperature of 165 on a meat thermometer. Serve over rice.
Recipe & Photos by Hungry Couple