Crispy chicken with chermoula and wilted frisée

Based on 4 ratings

Devan

Editor at Kitchen Stories

“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 👌

Ingredients

Servings:-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
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
896
Protein
23 g
Fat
84 g
Carb
13 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
    • 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!