Baked Whole Chermoula Chicken. Pot to Table.

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Baked Whole Chermoula Chicken. Pot to Table

I am on a roll now. There are so many ways you can cook a whole chicken in one simple pot. I’ve even decided that the whole concept is Pot to Table. Ha, I know its a scream but if you can say Farm to Table then I can say Pot to Table. And that is precisely what it is. Have you seen my previous attempts at this?. There’s Oven Baked Mexican Chicken, there is  Oven Baked Coconut Chicken and then there’s the other spin off One Pot Tray baked Satay Chicken or the One Pot Chicken and Noodles or even African Chicken with Peanuts and Sweet Potato. There are loads of them.  They are all good and all one pot cooking. Make them your own.

One Pot Chermoula Chicken in a blue Le Cruset

One Pot Barbeque Food too

The beautiful thing is that they can be done on a BBQ too. It has to be one of those BBQ’s with a lid so you get the oven effect. That means it doesn’t matter what the weather is at your place this chicken is all weather perfect. It lasts me a few days if I am here by myself. But if you happen to have a few people hanging around looking for food (and who doesn’t) then these one pot dishes are for you. Pot to Table for hands off cooking.

Chermoula Chicken in a pot

Next version of one pot chicken is coming up

Secret sneak peak as seen on Instagram. Honey Lemon One Pot Chicken. All chicken coked like this is juicy and succulent ( I love that word). Watch the video(s). It’s so easy.

Roasted leg of One Pot Chicken

5.0 from 1 reviews
Baked Whole Chermoula Chicken
My Kitchen Stories: 
Middle Eastern
Easy all in one pot roasted chicken. All you need is a salad or simply pour boiling water over some couscous add salt, pepper and olive oil and you have the perfect meal.
  • 1.5 kg Chicken whole approx
Chermoula Paste
  • 2 cups parsley, flat leaf chopped
  • 2 cups coriander, chopped,
  • 2 Tablespoons paprika smoked
  • 1 Tablespoon coriander seeds, ground (fresh ground is best)
  • 2 Tablespoons cumin
  • 4 cloves garlic , large
  • 125 ml lemon juice (reserve the skins. ½ cup juice)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon chilli chopped. optional
  • 1 teaspoon salt
  • 125 ml olive oil
To cook
  • 50 ml olive oil, extra (3 tablespoons)
  • 120 gm onion rough chopped ( 1)
  • 120 gm capsicum rough chopped (1)
  • 1 cup of olives (I used green pitted)
  • 400 gm tomatoes, chopped from a tin
  • 300 ml chicken stock or broth
To serve
  • extra picked coriander
  • Extra olives
  • sliced chilli
Set the oven to 190- 200 C / 390 F. You'll need a pot large enough to hold the whole chicken, and a piece of foil large enough to cover the pot,
Make the paste first
  1. Put the parsley, coriander, garlic, paprika, cumin, coriander seed, tomato paste, lemon juice, salt and ½ cup of olive oil into a food processor and blitz till pureed.( or use a stick blender)
  2. Dry the chicken well and then coat with the chermoula paste. ( This can be made to this point and left for a day)
  3. Heat the deep baking dish on top of the stove (or BBQ). Add the extra olive oil and then saute the onion and capsicum till just softening. Add the olives, the tomato and the stock and stir.
  4. Put the chicken into the pot and include any extra Chermoula paste left behind. (Pop the lemon halves- from juiced lemons) into the pot in the stock to give extra flavour
  5. Cover the chicken with foil for the first 30 minutes. Uncover and remove the lemons. Continue cooking for another 20 minutes or until the juices run clear at the leg.
  6. Serve with salad or with couscous or rice.
+You can use store bought Chermoula if you like and follow the recipe from there this is all about easy, after all
+Use this paste for Chicken pieces, Fish, slow baked Lamb or beef, lamb Chops or even Chermoula Vegetables. It goes with pretty much everything
+You can add Preserved Lemons if you like.
+Use black or green olives, pitted or unpitted.


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