1 Salt chicken thighs on both sides and let rest while you prepare the sauce.
2 If using whole cumin and coriander seeds, lightly toastthe whole cumin and corianderin a small skillet on medium heat, until fragrant. Put into a mortar and pestle and grind until powdery.
3 Make the chermoula sauce: Put 4 cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times. With the motor running, slowly add in 1/2 cup ofolive oil, then the lemon juice. Process until you have a smooth paste. You should have almost a cup of chermoula sauce.
4 Brown chicken thighs in skillet: Heat 1 Tbsp olive oil on medium high heat in a large cast iron pan and preheat oven to 350°F. Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook until deep golden brown, about 5 to 6 minutes. Then turn them over and cook a few minutes more.
5 Drain excess fat: Because you are working with skin-on thighs, you will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain unless you want to clog your drain pipes. ) Return the chicken to the pan.
5 Spread chermoula on chicken, bake in oven:Spread most of thechermoula sauce on both sides of the chicken thighs, reserving 1/4 cup of the fresh sauce to add later.
With the chicken skin-side up, put the skillet in the 350°F oven for 10 to 15 minutes, until the thighs are cooked through and the temperature near the bone is 165°F.
6 Spoon remaining sauce over chicken: Stir the reserved fresh chermoula sauce in with the pan sauce. Spoon sauce over the chicken to serve.
Serve with couscous or with basmati rice for a gluten-free option.
