Chermoula-Spiced Chicken Thighs with Cabbage Slaw
Experience a fusion of flavors with Chermoula-spiced chicken thighs paired with vibrant Jamaican cabbage slaw. This dish brings together aromatic spices, zesty herbs, and the crunch of fresh vegetables, creating a balanced, savory meal that's perfect for any occasion. Perfectly seared chicken thighs soak up the fragrant marinade, while the crunchy cabbage slaw brightens every bite.
ingredients
- 4 bone-in chicken thighs, skin-on
- 1/4 cup olive oil
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper
- 4 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper, to taste
- 3 cups Jamaican cabbage, thinly sliced
- 1/2 cup carrots, julienned
- 1/4 cup apple cider vinegar
- 1 tablespoon honey
- 1/4 teaspoon allspice
- 1/4 teaspoon black peppercorns, crushed
steps
- 1.
In a bowl, mix olive oil, cilantro, parsley, smoked paprika, cumin, cayenne, garlic, lemon juice, salt, and pepper to create the Chermoula marinade.
- 2.
Coat the chicken thighs in the Chermoula marinade and marinate for at least 1 hour or overnight for best flavor.
- 3.
Preheat the oven to 400°F (200°C).
- 4.
Place marinated chicken thighs on a baking sheet, skin-side up. Bake for 35-40 minutes or until golden brown and cooked through.
- 5.
While chicken is baking, prepare the cabbage slaw. In a large bowl, combine Jamaican cabbage, carrots, apple cider vinegar, honey, allspice, and crushed peppercorns. Toss to combine.
- 6.
Allow the slaw to sit for at least 10 minutes for the flavors to meld.
- 7.
Serve the Chermoula chicken thighs warm, accompanied by the vibrant cabbage slaw.
