Chermoula Chicken Thighs with Roasted Blackberries

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.

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.

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.

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.

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.

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.