Arepa with Moroccan Chermoula Chicken — North African Spices on a Colombian Arepa
Vibrant chermoula — a Moroccan herb and spice marinade of cilantro, parsley, garlic, cumin, and lemon — transforms grilled chicken into something extraordinary on a warm handmade arepa.
Ingredients
- 2 Zavor & Co gluten-free arepas
- 2 chicken thighs
- Chermoula: 1 cup cilantro and parsley combined, 3 garlic cloves, 1 tsp cumin, 1 tsp paprika, 2 tbsp lemon juice, 3 tbsp olive oil — blended
How to Make It
- Blend all chermoula ingredients into a thick green sauce.
- Marinate chicken in half the chermoula for 30 minutes.
- Grill or pan-sear chicken 6–7 minutes per side until cooked through.
- Slice and place on a warm arepa.
- Drizzle the remaining fresh chermoula over the top.
A Taste of Morocco
Chermoula is North Africa's answer to chimichurri — a vibrant, herbaceous marinade that makes everything it touches extraordinary. The color alone is worth making this recipe.
