Chicken with Chermoula
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Chicken with Chermoula

Submitted by: Donna Peemoller

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 2

A one dish meal using leftover chicken that is quick, easy and very tasty, indeed!


    2 chicken thigh, skinless

    14 1/2 diced tomatoes, canned

    1 c. zucchini

    1 c. cauliflower

    1/3 c. frozen baby peas

    2 tbsp. chermoula, spicy marinade, organic


This makes a very quick hot lunch or light dinner if you use cooked, leftover chicken and frozen vegetables. Cut the zucchini in half lengthwise and then crosswise again into 1/4" half moon slices. Place chicken thighs in a 12 inch skillet with a lid. Add the can of diced tomatoes, cauliflower, zucchini, peas and the chernoula. Place on a medium-high burner. After it starts to boil, reduce heat, place the lid on the skillet and simmer for about 15 minutes. Turn the chicken thighs over and continue to cook for another 10 minutes or until all is thoroughly heated thru. This could be served over rice or just by itself.

*Chermoula is a Morrocan seasoning/condiment made of garlic, cumin, cayenne, parsley, cilantro, lemon juice, vinegar and a very small amount of olive oil.