How to Make Chermoula Chicken Legs

Chermoula is a North African flavour blend traditionally used for fish, but it’s zingy and fragrant flavours mean it is also the perfect accompaniment for roast chicken. My chicken recipes are always popular, so I thought I'd create a chicken version. Both the chicken and the vegetables rely on the cumin, which makes this dish wonderfully earthy and aromatic. The chicken is best if marinated overnight, but it’s not essential.

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Recipe: Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes

Discover the zesty flavours of Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes. A North African-inspired Paleo dinner that's aromatic and easy to prepare.

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Dinner

Cuisine: North African

Keyword: Chermoula Chicken Legs, Cumin roasted vegetables, Easy chicken marinade, North African chicken recipe, paleo dinner

Servings: 4 Serves

Calories: 450kcal

Cost: $25

Equipment

• Food processor
• Roasting Dish
• Foil

Ingredients

• 2 large chicken legs
• 1 tbsp cumin seeds
• 2 garlic cloves
• 1/2 small white onion
• 1 large handful coriander
• 1 large handful parsley
• Zest and juice of 1 lemon
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 medium beets chopped into quarters
• 1 large red onion chopped
• 2 tbsp olive oil
• Juice half lemon
• 2 tbsp cumin seeds
• Salt and pepper
• 10-12 cherry tomatoes halved

Instructions

• Prepare the Chermoula Marinade: Lightly toast the cumin seeds until fragrant. Grind them in a food processor, before adding the garlic, onion, coriander, parsley, lemon zest and juice, black pepper, and smoked paprika. Blend until smooth.
• Marinate the Chicken: Spoon the chermoula marinade over the chicken legs and massage it in. Leave to marinate for as long as you can – preferably overnight, but a couple of hours will do.
• Preheat the Oven: When you’re ready to cook, heat the oven to 180C / 375F.
• Roast the Chicken: Transfer the marinated chicken to a foil-lined roasting dish, and cook for 45 to 50 minutes, basting once or twice.
• Prepare the Vegetables: Meanwhile, combine the beets and onion in a roasting dish. Toss in the olive oil and lemon juice, and sprinkle over the cumin seeds, salt, and pepper. Roast for 40 minutes.
• Add the Tomatoes: After 40 minutes, add the cherry tomatoes to the roasting dish with the beets and cook for an additional 10 minutes.
• Serve: Serve the roasted chicken legs alongside the cumin roasted beets and tomatoes. Enjoy the aromatic and earthy flavours of this North African-inspired dish.