Alex Guarnaschelli’s Chermoula Chicken Drumsticks with Sweet Potatoes | The Kitchen | Food Network

This quick dinner comes together with the help of a delicious Chermoula! Popular in countries like Morocco, this herby sauce adds a bright and tasty touch to any dish. Alex will make it and let it sit in the fridge for a few days (or even weeks), and then put it to use!
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Chermoula Chicken Drumsticks with Sweet Potatoes
Recipe courtesy of Alex Guarnaschelli
Level: Easy
Total: 12 hr 50 min (includes marinating time)
Active: 35 min
Yield: 3 to 4 servings

Ingredients

1 bunch fresh cilantro, coarsely chopped, plus additional leaves to garnish
4 large cloves garlic, coarsely chopped
2 teaspoons coriander seeds, toasted and lightly crushed
2 teaspoons cumin seeds, toasted
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon hot paprika
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Zest and juice from 2 large lemons (about 1 tablespoon lemon zest)
Kosher salt
8 large chicken drumsticks
2 medium sweet potatoes

Directions

For the chermoula: In a food processor, combine the cilantro, garlic, coriander, cumin, ginger, pepper flakes, paprika and the vinegar with the olive oil. Add the lemon juice and zest and pulse until smooth. Season with a generous pinch of salt. Pulse to combine until smooth.

Toss the chicken drumsticks with a generous half of the chermoula, then cover with plastic and refrigerate to marinate for at least 12 hours and up to 24 hours.

Preheat the oven to 375 degrees F.

For the sweet potatoes: Place the sweet potatoes in the oven to bake until tender when pierced with the tip of a knife, about 1 hour.

After the sweet potatoes have been cooking for about 35 minutes, arrange the chicken on a baking sheet lined with parchment paper in a single layer with space between each piece, and sprinkle with salt. Place the baking sheet in the center of the oven and cook until the chicken registers 165 degrees F in the thickest part of the meat (avoiding bone), 20 to 25 minutes. Remove from the oven.

To serve: Slice the sweet potatoes into 1-inch rounds and arrange on the bottom of a serving platter. Arrange the chicken on top and top with the remaining chermoula and another sprinkle of salt and cilantro leaves.

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Alex Guarnaschelli’s Chermoula Chicken Drumsticks with Sweet Potatoes | The Kitchen | Food Network

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