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!
#FoodNetwork #TheKitchen #AlexGuarnaschelli #Chicken
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4k8SrUF
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

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

we’re cracking open the kitchen tool kit to give you the tips and recipes that will help you get dinner on the table fast alex go hurry up what do you got that Let’s go okay Jeff i’m making a delicious sauce it’s a marinade or a relish topper however you want to call it it’s my chula sauce yes I love bit of chula so I am making a chula sauce with chicken drumsticks and sweet potatoes love it i’ll tell you who’s going to love this recipe Iris because she loves drumsticks really the chicken leg i can’t wait for this Alex by the way Chula is a Moroccan or Tunisian cousin of Chimmy Cher so so I’m going to put the sweet potatoes in the oven 375 and just get them going all while we make dinner that’s another big You poke them or anything or anything like that i don’t do anything poke all right just bump them in there i put them on a tray and I put them in the oven and I just let them go till they’re till they’re tender but what it does is it builds the the anticipation for dinner so I just need you to zest and when we say zest two lemons maybe like a tablespoon’s worth total okay and juice those lemons and we’re going to mix the zest and juice together because we’re going to build the base for the chimula like that everything else is going to go into the food processor and I’m one of those people that chops things before they go into the food processor okay help it out a bit yeah because cleaning the dishes before you put them in the dishwasher clean it before the cleaning lady comes it’s like brushing your teeth before you go to the dentist it’s like chopping things before you put them in the food processor i always do that like I like cram for the test before the dentist floss mouthwash all right two teaspoons of cumin seeds and coriander seeds i lightly crushed the cori the coriander seeds just to break them up a little bit one teaspoon of dried ginger and half a teaspoon each of red pepper flakes and paprika and you could take that down and in that just two tablespoons of red wine vinegar that’s all flavor right there i I I chopped four cloves of garlic kind of roughly again you could put you know extra garlic if you wanted and then a lot of cilantro now a lot of Trula recipes they mix some herbs parsley and cilantro i decided I just wanted to be Johnny one note with the herbs oh Johnny you know him too i do he’s good guy nice guy good guy all right um I just fold the cilantro up stems everything and I’m just going to give that a little chop too and this is should amount to a lot you want to You want to be hearty with the herbs there’s something about the cilantro with obviously the coriander seed and all these other flavors that is my favorite so Alex you mentioned Chola is Moroccan moroccan yeah this is something I think really comes from my mother my mother was always trying to sneak spices into the food and my dad was like “What did you put in here?” For people that don’t know your mom’s profession was Oh I was She Well she was an editor of cookbooks so she did a lot of She did a whole lot of lot of cooking mhm so cool blend it up and then I add six tablespoons of oil to this whenever a chef adds six tablespoons it’s like 12 yeah remember watching Tyler Porrance yes he would be pouring for like 10 minutes he’d be like “This is a teaspoon of olive oil.” I mean but it’s delicious that’s why right what the amount is yeah yeah yeah and there’s our And there’s our little marinade and to that I have your lemon and your sash i’m going to add that in blend it up and then Jo I’m going to give you half of this and you’re going to marinate and the other half we’ll keep to the side to put on top after okay so we’re going to use it in both ways and you could keep a container of this in the door of your fridge and just bust it out put it on to chicken thighs throw them in the oven with some sweet potatoes i love a full oven dinner Katie i think you’ve inspired me to use my oven more i love a a sheet pan or a 9 by13 meal i try to avoid the stove top for dinner okay now you’re going to we roll it around a little bit get it going give it a roll first of all I’ve just thrown this in the oven as is but you can pop it in the fridge for 12 hours up to 24 hours all right you’re going to wrap that up i’m going to pull out my one that I’ve had marinating i just I’m a general at home like I first of all I think about what dinner is the day before usually I go to sleep thinking about what I want to eat the next day i would come home and say “What what’s for dinner?” And my dad would be like this mhm exactly that was the description for we’re planning the next three night dinners while we’re literally eating dinner that’s okay like I hate to bring this up but what do you guys want for Tuesday and Wednesday she’d be blessed to have some of that i know she’s great she keeps us in line otherwise it’d be pepperoni pizza every night a grocery shop dinner too like when I grocery shop like weekly it’s all about what’s going to happen can I ask a question Alice yeah did you put salt in the marinade or No I did not okay because you don’t want to cook that cook it right i think for me I do this without salt because of the lemon juice all the spices it’s a lot especially if okay I’ve made this marinade popped it on the chicken and maybe it’s been in the fridge a little longer than 24 hours like into the next day and with in the absence of the salt even with the lemon juice it hangs in there my thought is you could salt it now for example make sense parl yeah parexla so I get it on the sheet tray totally little bit of salt so I am going to attempt to get this chicken into the oven 375 for about 25 minutes or until it’s cooked through and we’ll dig in when we come back stick around hi there today is all about new and easy recipes for your weekly dinner routine and I am working on my Trumula chicken drumsticks with sweet potatoes and all of dinner just came out of the oven boom that’s it that there’s that i like to build a little I don’t know when all of dinner just comes off a sheet tray I I try to pretend I’m being cheffy and fancy by making a platter out of it see this is where y’all go wrong at home i say “Just come it’s time to eat right off that tray.” Oh wow yeah less dishes y’all see my paper plates i do that sometimes but you know sometimes like a little Make it cute yeah make it cute right oh look at that oh you slicing some little sweet potato rounds you don’t have to or medallions Jeff medals cools every time no I love I mean you get the best of both worlds right you get the presentation you get the That’s so healthy too all intact with that delicious skin i love the skin on the sweet potatoes so do I and I understand that that’s where most of the vitamins are Katie fiber alert what else is in there potassium a lot of vitamin A from sweet potatoes good for your eyes an ungodly amount of riboplavin really really are you just making stuff up the J okay I won’t lie i always put the tiniest pinch of sugar brings out the sweetness oh sugar sugar on this just the tiniest okay i thought that was salt in my brain know that too i mean you know that’s I mean that helps the medicine go down i just think with the spices and the herbs I like it the tiniest pinch no one even knows it’s there so you saw I salted the chicken at the end so good so you can you know you can turn them over a touch if you want and give them a little pinch of salt now that they’ve come out again since there was no yeah still yeah the best you’re the best it’s It’s salt application i honor you and then just make your little build your little butter look at this and then you can just put it out appetizing chicken convention and it’s like a hot tub like me and my bros are hot tubing if nothing I like more than a potato bed is a sweet potato bed yeah i really I like the sweet potatoes with the cilantro with the herbs here oh that’s beautiful a little bit more on top and then you kind of have that right you have Yeah and you can kind of see actually how that marinade or that sauce has changed a little i like when a little bit of it falls on those sweet potatoes kind of hanging out and I know yes you can go right on the sheet tray with all this but you can plate it up well we’re at the kitchen i need to step my game up Alan well you could have like the Tuesday plate up and the Saturday plate up you know when you’re feeling That’s gorgeous Alan and then I’ll serve you uhhuh uhhuh of that cilantro remember that trula Chimmy Cher’s vibrant cousin marinade sauce mhm and here we go yeah passing lovely juicy as usual look at you look at you look at you