Skillet Chermoula Chicken

Ingredients

• 6 bone-in, skin-on chicken thighs, trimmed of excess fat
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons whole cumin seed
• 1/2 teaspoon whole coriander seed
• 4 cloves garlic
• 1 1/2 cups medium packed parsley leaves
• 1 1/2 cups medium packed cilantro leaves and tender stems
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 teaspoon lemon zest
• 1/2 cup extra virgin olive oil
• 2 tablespoons lemon juice

Directions

1. Season the chicken thighs with salt on each side, then set them aside while you make the sauce.
2. If your cumin and coriander are in seed form, warm them in a small skillet over medium heat just until they smell fragrant. Move the toasted seeds to a mortar and pestle, then crush them into a powder.
3. Add the garlic, all 4 cloves, to a food processor with the parsley leaves, cilantro, salt, cumin, coriander, paprika, and lemon zest. Use several pulses to start breaking everything down. While the machine is running, drizzle in 1/2 cup of olive oil, followed by the lemon juice. Process until the mixture is a smooth paste; you should end up with almost a cup of chermoula sauce.
4. Warm 1 Tbsp olive oil in a large cast iron pan over medium-high heat, and heat the oven to 350 degrees F.
5. Blot the chicken pieces dry, then place them in the hot pan with the skin facing down. Cook until the skin is deeply browned, about 5 to 6 minutes. Flip the thighs and cook them for a few minutes more.
6. Since skin-on thighs release a good amount of fat, lift the chicken out of the pan and carefully pour off the extra. Skip the sink; your pipes will not thank you. Put the chicken back in the pan.
7. Coat both sides of the chicken thighs with most of the chermoula, setting aside 1/4 cup of the fresh sauce for the finish.
8. Turn the thighs so the skin faces up, then move the skillet to the 350 degrees F oven. Bake for 10 to 15 minutes, until the chicken is cooked through and a meat thermometer inserted near the bone reads 165 degrees F.
9. Stir the remaining fresh chermoula into the pan juices, then spoon the sauce over the chicken to serve.
10. Couscous works here; for a gluten-free option, use basmati rice.