Chermoula is a marinade often used for fish or seafood in Algerian, Moroccan and Tunisian cuisines. The bright flavors of the fresh herbs lend themselves to chicken dishes, too. This dish is best if you allow the chicken to marinate overnight.


6 tbsp/90 ml extra-virgin olive oil

2 tsp/5 g cumin

½ tsp sea salt

½ tsp coriander

½ tsp sweet paprika

1 medium red chili pepper, seeded and chopped

finely grated zest and juice of 1 lemon

2 cloves garlic, crushed

1 ½ cups/40 g fresh cilantro leaves

½ cup/13 g fresh parsley leaves

1 whole chicken, cut into 8 pieces

Combine all ingredients except chicken in a food processor. Blend for 1 minute or until well mixed. Reserve ¼ cup/60 ml of the marinade to serve with the chicken. Pour the rest of the marinade over the cut chicken pieces, making sure they are well coated. Tuck as much marinade as you can under the chicken skin. Cover and set in the fridge for at least 4 hours, up to overnight.

Heat the grill to medium-high. Grill chicken, turning once halfway through. Grill for 30–40 minutes or until internal temperature reads 165°F/74°C. Serve drizzled with extra sauce.