Lemon Stuffed Chicken Thighs With Chermoula Recipes

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder. Set aside.
• Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium-sized oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
• Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.

CHEESY STUFFED LEMON CHICKEN BREASTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split chicken breasts down the middle with a knife, but do not cut fully in half.
• Mix cream cheese, Parmesan cheese, 2 tablespoons lemon juice, buttermilk, 2 tablespoons garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a bowl. Divide mixture and stuff evenly into split chicken breasts. Set into a casserole dish.
• Mix mayonnaise, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon pepper, and 1/2 teaspoon thyme together in a separate bowl. Apply mayo mixture evenly to both sides of the chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

CHERMOULA CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.
• Put parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.
• With the motor running, add in the olive oil.
• Add lemon juice, process until you have a rough paste.
• Heat the ghee or olive oil on medium high heat in a large cast iron pan.
• Preheat oven to 425°F.
• Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.
• Turn them over and cook a few minutes more.
• Remove the chicken from the pan and pour off the fat.
• Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.
• Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.
• Serve with extra chermoula sauce on the side.

LEMON STUFFED CHICKEN THIGHS WITH CHERMOULA

Steps:

• To prepare vinaigrette: Combine the cumin, paprika, cayenne pepper, garlic and a little of the lemon juice in a medium bowl. With a whisk, blend in the remaining lemon juice, parsley, cilantro and olive oil. Season with salt and pepper and more lemon juice, if desired.
• To prepare chicken: Preheat oven to 400 degrees. In a small bowl, mix together the parsley, cilantro and lemon zest with enough oil to make a mash.
• Using your fingers, gently separate the skin from the flesh of the chicken thighs and work some of the herb mixture under, smoothing it down. Place the chicken skin side up on roasting pan and cook until the juices run clear when pricked with a sharp knife, about 25 to 30 minutes, basting frequently with the charmoula vinaigrette.
• Serve the chicken over rice and drizzle with more of the chermoula, then pass the rest on the side.

CREAMY LEMON CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

LEMON STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
• Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.

GARLIC-LEMON DOUBLE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
• Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
• Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
• Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
• Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.