Chermoula Chicken Thighs with Roasted Grapes and Shallots
Full of fresh herbs and fragrant spices, chermoula is a North African sauce traditionally served with fish and vegetables. Here we use it as a marinade for meaty chicken thighs, which are browned on the stovetop before being roasted in the oven along with grapes and shallots. We like to pair the dish with Israeli couscous, a ball-shaped pasta made from toasted semolina flour that’s available at most grocery stores, though regular couscous, polenta or a simple loaf of crusty bread would also make a great accompaniment. If you can’t find labneh, a tangy, soft cheese that’s available at many grocers and any Middle Eastern market, you can substitute whole-milk Greek yogurt.
Ingredients:
For the chermoula:
- 4 garlic cloves
- 2 bunches fresh cilantro (leaves and tender stems)
- 1 bunch fresh flat-leaf parsley (leaves and tender stems)
- 1 Tbs. ground cumin
- 2 tsp. ground coriander
- 2 tsp. red pepper flakes
- 1 tsp. sweet paprika
- Juice 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil
For the chicken:
- 3 lb. (1.5 kg) bone-in, skin-on chicken thighs (about 6 thighs)
- Kosher salt
- 8 shallots (about 10 oz./315 g total), peeled and halved lengthwise if large
- 3 Tbs. vegetable oil
- 12 oz. (375 g) seedless red grapes, left in small bunches
- 3 Tbs. extra-virgin olive oil
Chopped fresh flat-leaf parsley for garnish- Labneh for serving
Directions:
To make the chermoula, with a food processor running, drop the garlic through the feed tube and process until minced. Stop the processor and scrape down the sides of the bowl. Working in batches, add the cilantro and parsley and pulse until coarsely chopped. Add the cumin, coriander, red pepper flakes, paprika, lemon juice, 1 tsp. salt and 1/2 tsp. black pepper and pulse until combined. With the processor running, slowly pour in the olive oil and process until a smooth sauce forms. Transfer the chermoula to a large sealable plastic bag.
To make the chicken, pat the chicken dry with paper towels and season generously with salt. Add the chicken and shallots to the bag, seal the bag and turn to coat. Refrigerate for at least 2 hours or up to overnight.
Preheat an oven to 425°F (220°C).
Remove the chicken from the marinade, shaking off the excess; reserve the marinade and shallots. In a large oven-safe sauté pan over medium-high heat, warm the vegetable oil until shimmering. Working in batches if needed, add the chicken, skin side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken over and cook until lightly browned, about 2 minutes. Transfer to a plate.
Remove the pan from the heat and pour off any excess oil and marinade from the pan. Place the chicken, skin side up, in the pan and add the shallots and reserved marinade. Add the grapes, drizzle with the olive oil and season lightly with salt.
Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of a thigh, away from the bone, registers 160° to 170°F (71° to 77°C) and the grapes are wilted and tender, 25 to 30 minutes.
Remove the pan from the oven, transfer the chicken, grapes and shallots to individual plates and spoon the pan juices over the chicken. Garnish with parsley and serve with a dollop of labneh alongside. Serves 4 to 6.
Williams Sonoma Test Kitchen
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