Chermoula chicken breasts are infused with the bold flavors of this North African marinade made with olive oil, preserved lemon, tomato, warm spices, garlic, and fresh herbs. Paired with smoky freekeh and a shower of olives, they make a vibrant meal.
The mild flavor of boneless, skinless chicken breast is the perfect canvas to soak up the tangy, earthy, and fragrant marinade beautifully, transforming a weeknight staple into something genuinely exciting. The addition of tomato paste gives the chermoula its signature brick-red hue and adds a deep, savory note that really shines when roasted.
The chicken itself is low-effort: blend the marinade and let your oven do the rest. Paired with freekeh, a smoky, nutty ancient grain, this dish hits that sweet spot between healthy and deeply satisfying.
Freekeh does take a little time, but it’s a rewarding grain to master, especially when you want to lean into something a little special. Its toasted flavor and chewy texture hold up beautifully against the bold marinade. If you’re short on time, swap in brown or basmati rice, couscous, or bulgur for a faster route without sacrificing flavor.
Table of Contents
What is Chermoula?
Chermoula (pronounced shar-moo-la) is a fragrant Moroccan sauce traditionally used with vegetables, fish, meat, or chicken. It’s a true all-purpose flavor booster. There are two common kinds: green chermoula, which is garlicky and lemony with fresh herbs, and red chermoula, which gets its depth from tomato paste, paprika, and sometimes a spoonful of harissa for heat.
In Morocco, chermoula often flavors slow-cooked tagines. It’s the kind of sauce families often keep in the fridge, ready to use throughout the week: tossing it with roasted veggies, using it as a marinade, and spooning it over grilled meat. Once you try it, you might find yourself making a batch to do the same.
What’s in Red Chermoula Chicken?
This might look like a long list, but don’t be intimidated. It’s mostly pantry spices and fresh herbs, and each one earns its place. The magic of red chermoula lies in the layers of flavor: citrusy preserved lemon, floral saffron, bold spices, and good olive oil that brings it all together. These ingredients do the heavy lifting, turning simple chicken breast and freekeh into something bold and vibrant.
To Make the Red Chermoula:
- Saffron: This prized red spice is made from the stigmas of the Crocus sativa flower. It adds a warm, earthy aroma and vibrant yellow color to the dish. Saffron is used across Moroccan, Persian, Indian, Spanish, and Italian cuisines.
- Preserved lemon: A Moroccan pantry staple. Whole or quartered lemons cure in salt and lemon juice, giving them a tangy, salty punch. The rinds soften during preservation and can be used in cooking or as a garnish. You can make your own or find them in many well-stocked supermarkets.
- Herbs: Generous handfuls of fresh cilantro and parsley bring freshness and balance.
- Garlic adds sharp, savory depth to the marinade.
- Tomato paste adds acidity, umami, and richness to the chermoula, helping it cling to the chicken and caramelize beautifully in the oven.
- Spices: A mix of cumin, coriander, paprika, ground turmeric, ground ginger, and crushed red pepper creates warmth and depth.
- Extra virgin olive oil in the red chermoula marinade helps bloom all those beautiful flavors from the other ingredients and adds richness to the chicken.
For the Chicken and Sauce:
- Chicken breasts: Boneless, skinless chicken breasts often get a bad rap, but when cooked just right, they’re juicy and flavorful. In this recipe, their mild flavor acts as the perfect canvas for the bold chermoula marinade.
- Onions show up in a few ways here: browned for the marinade, caramelized as a topping, and finely chopped into the freekeh. In all three places, they add layers of sweet-savory flavor.
- Kalamata olives (optional): A briny, punchy topping that pairs beautifully with the bold flavors.
To Simmer the Freekeh:
- Freekeh is an ancient grain with a smoky, nutty flavor. When cooked slowly, it becomes tender and pleasantly chewy, a great match for the punchy chermoula. The pairing isn’t a Moroccan classic, but it feels just right. More on this ingredient below.
- Seasonings: Black pepper and cinnamon round flavor the freekeh with a warm, subtle spice, and salt adds dimension throughout.
- Chicken stock is the cooking liquid for the freekeh. Use homemade or a good-quality store-bought stock or broth.
- Olive oil: Adds a fruity richness to the freekeh and helps toast the grains.
How to Make Red Chermoula Chicken
This method brings out the freekeh’s smoky flavor and makes the chicken irresistibly tender. It’s a bit of a process, but the payoff is worth it!
Ahead of Time:
- Prepare the red chermoula. Bloom 1 teaspoon saffron threads by grinding them into a powder in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice has melted, it’s ready to be used. Meanwhile, peel 2 preserved lemons and remove the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish.
- Blend the chermoula. To the food processor or blender add the 6 garlic cloves, 3 cups loosely packed cilantro leaves, 2 cups loosely packed parsley, 1/4 cup tomato paste, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 tablespoon paprika, 1 teaspoon ground turmeric, 1 teaspoon ground ginger, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon kosher salt, the saffron and water, and up to 1 cup olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.
- Marinate the chicken. Place 2 pounds boneless, skinless chicken breasts in a bowl or zip-top bag with 3/4 cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve the remaining chermoula in an airtight container in the refrigerator.
At Mealtime:
- Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).
- Toast the freekeh. Pick through 2 cups freekeh for stones. In a large pot, warm 1 tablespoon olive oil over medium heat. Add 1 small diced onion and sauté until golden brown. Transfer the onion to a bowl, set aside. Add freekeh and toast for about 5 minutes, stirring, until it smells nutty and begins to turn golden.
- Season and finish the freekeh. Season the freekeh with 1 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon ground cinnamon. Stir in the onions. Pour in 3 1/4 cups chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional 1/4 cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed. Once tender and chewy, remove from heat and let sit, covered.
- Sauté the onions. Halve 1 onion; slice half and dice the other half for the sauce. In a frying pan, warm 1 teaspoon olive oil over medium-high heat until shimmering. Add the sliced onion and cook until deeply browned, lowering the heat as needed. Set aside for garnish.
- Roast the chermoula chicken. Remove chicken from marinade, scrape off the excess and discard, and place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until an instant-read thermometer reads 165°F. Set aside to rest.
- Make the chermoula sauce. In a small pan, warm 1 teaspoon olive oil and sauté the diced onion until softened, 5 to 7 minutes. Add 3/4 cup of the remaining chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.
- Finish and serve. Spoon freekeh onto a platter. Top with roasted chicken, caramelized onions, preserved lemon rind, and Kalamata olives. Serve chermoula sauce on the side.
Ingredient Spotlight
Freekeh is a roasted green wheat grain used in many Levantine, Turkish, and Egyptian dishes. Its name comes from the Arabic word “faraka,” meaning “to rub,” referencing the post-roast processing. Harvested young in spring, it keeps a distinct green color and chewy bite. It’s high in fiber and low on the glycemic index, making it a nourishing side for nearly any meal.
- READ MORE: How to Cook Freekeh
- TRY IT: Freekeh produced in Turkey
Make It Your Own
- No preserved lemon or saffron? You can leave them out. Just add a squeeze of fresh lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious.
- Short on time? Swap freekeh for basmati rice, couscous, or bulgur for a faster meal that’s still full of flavor.
- Use a different cut of chicken: Swap in boneless, skinless chicken thighs in place of the breasts, or use a whole chicken cut into pieces. You’ll need to cook bone-in chicken pieces for longer, but follow the same temperature and doneness guidelines.
What to Serve With Chermoula Chicken
Balance the richness and spice of the Red Chermoula Chicken and Freekeh with something crisp, citrusy, and full of contrast. A vibrant fennel and orange salad adds a burst of juicy brightness and crunch, while sautéed green beans keep things simple and snappy. You could also go for a warm medley of Mediterranean vegetables for a rustic, colorful side that complements the deep, earthy spices of the chicken.
More Recipes With Chermoula
Fish and Seafood
Sardine Toast with Pickled Sumac Onions and Chermoula
Soups and Stews
Mediterranean-Style White Chicken Chili with Chermoula
Middle Eastern
Kofta-Seasoned Ground Beef Pita Sandwich
Browse all Mediterranean recipes.
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Red Chermoula Chicken with Freekeh
Ingredients
For the Red Chermoula
- 1 teaspoon saffron threads
- 2 preserved lemons (pulp only; reserve rind for garnish)
- 6 garlic cloves, roughly chopped
- 3 cups loosely packed cilantro leaves
- 2 cups loosely packed parsley
- 1/4 cup tomato paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1 cup extra virgin olive oil, more if necessary
For the Chicken:
- 2 pounds boneless skinless chicken breasts
- 2 teaspoons extra virgin olive oil
- 1 small onion; half sliced for garnish, half diced for sauce
- Kalamata olives (optional), for garnish
For the Freekeh:
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 cups freekeh, picked over for stones
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 3 1/2 to 4 cups chicken stock, divided
Instructions
- Make the Red Chermoula. Bloom saffron by grinding the threads in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice cubes are melted, it’s ready to be used. Meanwhile, peel the preserved lemon and take out the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish. To the food processor or blender add the garlic, cilantro, parsley, tomato paste, cumin, coriander, paprika, turmeric, ginger, crushed red pepper flakes, salt, the saffron and water, and the olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.
- Marinate the chicken. Place chicken in a bowl or zip-top bag with 3/4 cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve remaining chermoula in an airtight container in the refrigerator.
- Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).
- Cook the freekeh. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until golden brown. Use a slotted spoon to transfer the onions to a small bowl and set aside. Add the freekeh to the pot and toast for about 5 minutes, stirring frequently, until it smells nutty and begins to turn golden. Season with salt, black pepper, and cinnamon. Stir in the sautéed onions. Pour in 3¼ cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional 1/4 cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed, for up to an hour. Once tender and chewy, remove from heat and let sit, covered, for 10 minutes before serving. Stir the diced sautéed onions into the finished freekeh.
- Sauté the onions. In a separate pan, warm 1 teaspoon of olive oil over medium-high heat until shimmering, add the sliced onion and cook until deeply browned, lowering the heat as needed to not burn. Set aside on a paper towel-lined plate to use for garnish.
- Roast the chermoula chicken. Remove chicken from marinade, scraping off the excess and discarding it, then place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until cooked through, when an instant-read thermometer reads 165°F, or when the juices run clear. Set chicken aside to rest.
- Make the chermoula sauce. While the chicken and freekeh cook, in a small pan, warm 1 remaining teaspoon of olive oil and sauté the diced onion until softened and just beginning to brown, 5 to 7 minutes. Add 3/4 cup of the reserved chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.
- Finish and serve. Spoon cooked freekeh onto a platter. Top with roasted chicken, caramelized onions, chopped preserved lemon rind, Kalamata olives, and serve with chermoula sauce on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, freekeh, saffron, olives and spices used in this recipe.
- No preserved lemon or saffron? You can leave them out. Just add a squeeze of fresh lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious.
- Short on time? Swap freekeh for swap in basmati rice, couscous, or bulgur for a faster meal that’s still full of flavor.
- Use a different cut of chicken: Swap in boneless, skinless chicken thighs in place of the breasts, or use a whole chicken cut into pieces. You’ll need to cook bone-in chicken pieces for longer, but follow the same temperature and doneness guidelines.
- You may have some red chermoula left over. Store any remaining chermoula in an airtight container in the refrigerator and check out more recipes on The Mediterranean Dish for ideas to use it up.
Nutrition
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Nutty, smoky, and rich in dietary fiber, vitamins, and minerals. Perfect for sides, salads, and beyond.
