Chermoula Chicken Thighs with Roasted Blackberries

Name: Chermoula Chicken Thighs with Roasted Blackberries
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: North African
Ingredients: 1 ½ lbs skin on, bone-in chicken thighs; 1 lb fresh blackberries, washed and dried; ½ tsp ras el hanout; ¼ tsp granulated sugar; ⅛ tsp kosher salt; 1 bunch cilantro, ends trimmed; 1 bunch parsley, ends trimmed; ⅔ cup olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 ½ tsp hot paprika; 2 cloves garlic, grated; 3 tbsp fresh lemon juice; ½ tsp kosher salt (for spice mix)

Chermoula chicken thighs feature crispy skin and tender meat coated in a zesty North African herb sauce of cilantro, parsley, cumin, and coriander, completed with spiced roasted blackberries for sweetness and depth.

🌍North African 🏷️Chicken 🏷️Dinner 🏷️Lunch 🏷️Family-friendly Healthy

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Chermoula Chicken Thighs with Roasted Blackberries

Total

1h

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ lbs skin on, bone-in chicken thighs
1 lb fresh blackberries, washed and dried
½ tsp ras el hanout
¼ tsp granulated sugar
⅛ tsp kosher salt
1 bunch cilantro, ends trimmed
1 bunch parsley, ends trimmed
⅔ cup olive oil
2 tsp ground cumin
2 tsp ground coriander
1 ½ tsp hot paprika
2 cloves garlic, grated
3 tbsp fresh lemon juice
½ tsp kosher salt (for spice mix)

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Instructions

1
Lay 1 ½ lbs chicken thighs skin-side up in a Suvie roasting rack (handles facing up) set within a Suvie pan. Drizzle olive oil on the chicken thighs and season with salt and pepper.
2
Add 1 lb blackberries to a second Suvie pan, drizzle with olive oil, and sprinkle ½ tsp ras el hanout, ¼ tsp granulated sugar, and ⅛ tsp kosher salt over berries. Gently stir berries to coat them in the spice mix.
3
Load the chicken thighs into the top zone and the blackberries into the bottom zone of Suvie. Cook bottom zone at 400°F for 25 minutes, top zone at 375°F for 45 minutes.
4
While the chicken and berries are roasting, combine ½ tsp kosher salt, 2 tsp ground cumin, 2 tsp ground coriander, and 1 ½ tsp hot paprika in a small bowl. Heat a small saucepan over medium heat for 5 minutes, then add the spice mix and toast for 45-60 seconds until fragrant. Return spices to bowl.
5
In the bowl of a food processor, combine toasted spice mix, 1 bunch cilantro, 1 bunch parsley, ⅔ cup olive oil, 2 cloves garlic, and 3 tbsp lemon juice. Run the food processor until the mixture becomes a sauce with a slightly chunky texture, about 1 minute.
6
After the cook, remove the chicken thighs and blackberries from your Suvie. To serve, divide the chicken thighs and blackberries between plates and top with the chermoula sauce.

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Tips & Notes

Pro tips

Pat chicken thighs dry before roasting to maximize skin crispness; moisture prevents browning.
Toast cumin and coriander in a dry skillet for 1–2 minutes before grinding or using to deepen their flavor in the chermoula.
Toss blackberries with ras el hanout and sugar just before roasting to prevent them from releasing excess liquid and becoming mushy.
Don't skip skin-on, bone-in thighs; they conduct heat evenly and crisp beautifully, while adding collagen and richness to the final dish.

Substitutions

cilantro → mint or a mix of both (adjusts herbaceous profile)
fresh blackberries → fresh raspberries or blueberries (slightly softer texture)
ras el hanout → equal parts cumin, coriander, paprika, and a pinch of cayenne (builds the same warm spice base)

Storage & make-ahead

Store cooled chicken and sauce separately in airtight containers for up to 3 days. Reheat chicken at 350°F for 10 minutes. Blackberries are best served fresh; store separately.

Common Questions

What is chermoula sauce?

Chermoula is a North African condiment made from fresh herbs (cilantro and parsley), toasted spices (cumin, coriander), lemon juice, garlic, and olive oil. It's traditionally served with seafood or poultry.

Can I use chicken breasts instead of thighs?

Chicken breasts will work but are drier; thighs stay moist and crispy-skinned. If using breasts, reduce roasting time by 5–10 minutes and check internal temperature at 165°F.

How do I know when the chicken thighs are done?

Roast until the internal temperature reaches 165°F (74°C) at the thickest part, and the skin is deeply golden and crispy, typically 35–40 minutes at 425°F.

Can I make the chermoula sauce ahead?

Yes. Mix the herb sauce up to 2 days in advance and refrigerate in an airtight container. Let it come to room temperature before serving for best flavor.

What can I substitute for blackberries?

Fresh raspberries, blueberries, or dried apricots work well. Adjust spice levels slightly if using dried fruit, as they're sweeter and more concentrated.