Crispy chicken with Moroccan-style sauce and frisée

Crispy chicken with Moroccan-style sauce and frisée

Based on 9 ratings
"Chermoula is a saucy marinade from North Africa. It’s herby, tart, and garlicky with just a touch of spice and goes well with chicken (as in this recipe), fish, or shellfish. I would also love to see it smeared over roasted vegetables, halloumi, or even tofu. The texture and freshness of frisée (curly endive) gets treated a bit differently here as it’s served here lightly wilted...in chicken fat…so how bad can that be? The answer is: It’s so “not bad” that it might be your new favorite way to serve frisée."

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
2
chicken legs
250 g
frisée lettuce
8 tbsp
olive oil
2 cloves
garlic
30 g
cilantro
4 tbsp
lemon juice
4 tsp
hot paprika powder
2 tsp
ground cumin
½ tsp
cayenne pepper
1 tbsp
vegetable oil
salt
pepper
MetricImperial

Utensils

oven, cutting board, knife, food processor, cast iron pan, tongs

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Nutrition per serving

Cal896
Fat84 g
Protein23 g
Carb13 g
  • Step 1/ 4

    Preheat oven to 245°C/475°F. Separate the chicken drumsticks from the thighs. Add olive oil, garlic, cilantro, lemon juice, paprika, ground cumin, salt, and cayenne pepper to a food processor and pulse until smooth. Season with salt and pepper to taste and set aside.
    • 8 tbsp olive oil
    • 2 cloves garlic
    • 30 g cilantro
    • 4 tbsp lemon juice
    • 4 tsp hot paprika powder
    • 2 tsp ground cumin
    • ½ tsp cayenne pepper
    • 2 chicken legs
    • salt
    • pepper
    • oven
    • cutting board
    • knife
    • food processor

    Preheat oven to 245°C/475°F. Separate the chicken drumsticks from the thighs. Add olive oil, garlic, cilantro, lemon juice, paprika, ground cumin, salt, and cayenne pepper to a food processor and pulse until smooth. Season with salt and pepper to taste and set aside.

  • Step 2/ 4

    Season chicken legs all over with salt and pepper. Add vegetable oil to a cast iron pan and heat over high heat until very hot. Add chicken pieces to skillet and let cook for approx. 3 min. Reduce heat to medium-high and continue cooking until skin is golden brown, approx. 12 min. Transfer pan to oven and let cook approx. 10 min. more, flipping halfway through.
    • 1 tbsp vegetable oil
    • cast iron pan
    • tongs

    Season chicken legs all over with salt and pepper. Add vegetable oil to a cast iron pan and heat over high heat until very hot. Add chicken pieces to skillet and let cook for approx. 3 min. Reduce heat to medium-high and continue cooking until skin is golden brown, approx. 12 min. Transfer pan to oven and let cook approx. 10 min. more, flipping halfway through.

  • Step 3/ 4

    Remove chicken from pan and set aside. Add frisée to the pan over low heat with the chicken fat, toss, and let sit for approx. 5 min., or until lightly wilted.
    • 250 g frisée lettuce

    Remove chicken from pan and set aside. Add frisée to the pan over low heat with the chicken fat, toss, and let sit for approx. 5 min., or until lightly wilted.

  • Step 4/ 4

    Plate frisée, top with chicken, and serve with plenty of chermoula. Enjoy!

    Plate frisée, top with chicken, and serve with plenty of chermoula. Enjoy!

  • Enjoy your meal!

    Crispy chicken with Moroccan-style sauce and frisée

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