Chermoula Chicken and Chickpea Quesadillas
These chicken and chickpea quesadillas put a North African-inspired spin on a familiar weeknight favorite, layering chermoula-marinated chicken, warmly spiced chickpeas, toasted pine nuts, and melted cheese inside a crisped tortilla, finished with a cool, spicy harissa yogurt on the side.
The chicken is marinated in chermoula, one of the flavors that makes this quesadilla especially interesting. It's a bright, herb-filled North African sauce traditionally made with fresh herbs, garlic, lemon, olive oil, and warm spices, and I think of it as North Africa's answer to chimichurri: a fresh, punchy sauce that works as both a marinade and a finishing condiment. Here it does the marinating, soaking into the chicken and giving it plenty of flavor before it even hits the skillet. If you want to see chermoula in a different context, I've also used it in this chicken and chermoula recipe, where the sauce takes more of a starring role.
The chicken is paired with chickpeas seasoned with cumin, paprika, coriander, cinnamon, and black pepper. The chickpeas add substance without making the quesadilla feel overly heavy, while toasted pine nuts bring a little crunch to the filling. Melted cheese pulls everything together and turns those distinctly North African-inspired flavors into something familiar and comforting. The harissa yogurt on the side adds another layer of contrast, with chile heat and smoky spice cooled down by the yogurt, giving you something creamy to dip each crisp wedge into.
I love using quesadillas as a starting point for experimenting with different cuisines because the format is so forgiving. The tortilla and melted cheese provide a familiar foundation, while the filling can take you almost anywhere. A North African-inspired chicken and chickpea combination might not be the first filling that comes to mind when you think of a quesadilla, but that's exactly what makes it fun.
Chicken, Chickpea & Chermoula Quesadillas
Crispy chicken and chickpea quesadillas filled with chermoula-marinated chicken, warm spices, toasted pine nuts, and melted cheese, served with a creamy harissa yogurt for dipping.
Ingredients
- 1½ tsp cumin seeds
- 1½ tsp coriander seeds
- 1 cup packed fresh cilantro
- ½ cup packed fresh parsley
- 4 garlic cloves
- ½ large jalapeño, roughly chopped
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ¾ tsp salt
- ½ tsp black pepper
- 1–2 tsp Worcestershire sauce
- Umami seasoning, to taste
- 4 bone-in chicken thighs, meat removed and cut into thick strips
- ½ cup cooked chickpeas
- 1 tsp olive oil
- ¼ tsp ground cumin
- ¼ tsp paprika
- ⅛ tsp ground coriander
- ⅛ tsp ground cinnamon
- ⅛ tsp black pepper
- ⅛ tsp salt
- 2 10-inch flour tortillas
- ¾–1 cup shredded melting cheese per quesadilla, approximately 3–4 oz each depending on the cheese
- 2 tbsp toasted pine nuts
- 1–2 tsp neutral oil or butter, for cooking
- 2 tbsp Greek yogurt
- ½–1 tsp harissa
- ½ tsp fresh lemon juice
- ⅛ tsp salt
- ½–1 tsp water, as needed
Instructions
- Toast the cumin and coriander seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Let them cool slightly, then grind them into a fine powder.
- Add the toasted spices, cilantro, parsley, garlic, jalapeño, olive oil, lemon juice, paprika, cayenne, salt, black pepper, Worcestershire sauce, and umami seasoning to a food processor. Pulse until the mixture forms a textured, spoonable sauce. Taste and adjust the salt or seasoning as needed.
- Remove the meat from the chicken thighs and cut into thick strips. Place the chicken in a bowl and toss with the chermoula until thoroughly coated. Cover and refrigerate overnight.
- When ready to cook, heat a skillet over medium-high heat with a small amount of oil. Allow excess marinade to drip from the chicken, then add the chicken to the skillet in a single layer. Cook for about 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F (74°C). Remove from the skillet and set aside.
- Heat 1 tsp olive oil in a nonstick skillet over medium-high heat. Add the cooked chickpeas in a single layer and cook for about 5–7 minutes, stirring occasionally, until they develop browned edges. Add the cumin, paprika, coriander, cinnamon, black pepper, and salt. Toss for about 30 seconds, until fragrant, then remove from the heat.
- Mix the Greek yogurt, harissa, lemon juice, and salt in a small bowl. Add a little water if needed to create a smooth dipping consistency. Refrigerate until ready to serve.
- Heat a clean skillet over medium heat. Place one tortilla in the skillet and cover one half with the cheese. Add half of the chicken, half of the seasoned chickpeas, and half of the toasted pine nuts. Add a little more cheese over the filling, then fold the tortilla over.
- Cook for 2–3 minutes, until the underside is golden and crisp and the cheese has begun to melt. Carefully flip and cook the other side until golden and the cheese is fully melted. Repeat with the second tortilla.
- Transfer the quesadillas to a cutting board and allow them to rest for about 1 minute. Cut into wedges and serve immediately with the harissa yogurt.
Notes
- Chermoula: The whole spices are toasted and ground before blending for a more aromatic marinade.
- Marinating: The chicken can be marinated overnight, making this easier to prepare as a weeknight or weekend dinner.
- Chicken: Because the chicken is coated in chermoula, the herbs may darken as they cook. This is normal. Cook until the thickest piece reaches 165°F (74°C).
- Chickpeas: They don't need to become completely crispy. The goal is simply to develop some browned edges and add another layer of texture.
- Cheese: Use a good melting cheese. For a particularly gooey quesadilla, use approximately 3–4 oz of cheese per 10-inch tortilla.
- Serving: The quesadillas are large and can be sliced into wedges and shared, making two quesadillas suitable for four servings.
- Make ahead: The chermoula and harissa yogurt can be prepared ahead of time, and the chicken can marinate overnight.
Nutrition Facts
Calories
650Fat (grams)
37 gCarbs (grams)
42 gFiber (grams)
5 gSugar (grams)
4 gProtein (grams)
39 gSodium (milligrams)
1000 mgI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Harissa Chicken with Chermoula Sauce
Some recipes are born in your kitchen. Others follow you home from a restaurant and refuse to leave your mind.
I was inspired to make this after trying an unforgettable appetizer at Cordelia Fishbar on Valentine’s Day in DC. The chicken was extremely succulent, with perfectly crisped with skin-on goodness (breast? thigh? still debating), deeply savory, and served over a harissa-kissed yogurt that tied everything together. It didn’t taste marinated in harissa, but the warmth was there, subtle, layered, intentional.
So naturally, I did what any home cook on a flavor mission would do: I made it my own.
In my version, the chicken is marinated in harissa for bold depth. I used my often-neglected Ninja indoor grill and air fryer, and it delivered that perfect char and gentle smokiness that feels like summer, even when it’s not. And the real star? Chermoula.
If you’ve been following my kitchen journey, you already know: I’ve been championing chermoula for a while now. Think of it as North Africa’s answer to chimichurri—bright, herbaceous, alive. It reflects the Afro-fusion influences and close-to-my-roots flavors that continue shaping my evolution as a home cook. I’ve used it with croaker fish alongside peri peri and harissa, and it never disappoints.
This dish is smoky, herbaceous, creamy, spicy, and fresh all at once. The kind of layered flavor that tastes like you planned ahead—even if you just wanted something impressive for dinner.
Harissa Chicken with Chermoula Sauce
Smoky grilled Harissa Chicken with creamy harissa yogurt and vibrant chermoula. Juicy, bold, and herb-forward, this North African–inspired dish serves 4 and is perfect for weeknight dinners or entertaining.
Ingredients
- 1 cup parsley, finely chopped
- ½ cup cilantro, finely chopped
- 3 garlic cloves, minced
- 1 jalapeño, finely diced
- ½ tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2–4 tbsp olive oil
- 4 large chicken thighs (skinless, bone-in)
- 1.5 tbsp harissa
- 3–4 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- ½ tsp cumin
- 1 tsp chicken seasoning
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ tsp onion powder
- Juice of ½ lemon
- 1 tbsp sesame oil
- 2/3 cup plain Greek yogurt
- Chilli flakes (optional)
Instructions
- Chermoula: Mix parsley, cilantro, garlic, jalapeño, spices, and olive oil. Set aside. Optional: warm slightly before serving.
- Harissa Marinade and Yogurt: In a bowl, combine harissa, olive oil, garlic powder, oregano, chicken seasoning, smoked paprika, black pepper, onion powder, lemon juice, and sesame oil. Reserve 1–2 tbsp and stir into Greek yogurt; refrigerate for yogurt sauce. Coat the chicken in the remaining marinade and refrigerate for at least 1 hour. If you are pressed for time, 30 minutes works, and overnight will give the deepest flavor.
- Grill Chicken: Preheat grill to medium. Pat chicken dry. Grill 7 minutes per side (14 minutes total) until internal temperature reaches 165°F. Rest 5 minutes, then cut into squares.
- Assemble: Spoon harissa yogurt on plates, add grilled chicken, top with chermoula, and sprinkle chili flakes if desired.
Notes
- Pat chicken dry for better char; fresh lemon brightens the dish; chermoula can be extra sauce.
Nutrition Facts
Calories
460Fat (grams)
32 gCarbs (grams)
6 gFiber (grams)
1 gSugar (grams)
2 gProtein (grams)
38 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
3 Bold Sauces for Quick Fish and Chicken Meals
Tired of the same old dinner routine? It’s time to awaken your taste buds with bold African flavors that transform ordinary fish and chicken into extraordinary meals. Enter Chermoula, Harissa, and Peri Peri — three iconic pan sauces that bring heat, herbs, and zest to your plate.
What These Sauces Do for Your Food
Each sauce isn’t just a topping — it’s a flavor powerhouse that enhances the natural qualities of your fish, chicken, or even vegetables, making every bite a journey.
Chermoula: Fresh, Herbal, and Bright
Chermoula works wonders with delicate proteins like fish, thanks to its fresh herbs and citrus that brighten and complement rather than overpower. When paired with chicken, it adds a vibrant, zesty lift that cuts through the meat’s richness, creating balance and freshness.
On fish: It enhances the ocean-fresh taste while adding an aromatic herbal punch. Think grilled or pan-seared fish with that perfect tangy finish.
On chicken: It adds freshness and complexity, making roast or grilled chicken feel light, fragrant, and irresistibly flavorful.
Harissa: Smoky Heat That Builds Depth
Harissa’s smoky, spicy notes are ideal for heartier proteins like chicken. It adds warmth and complexity, creating a deep, layered flavor that intensifies with cooking. For fish, it’s a bold flavor partner that can stand up to richer, fattier varieties like salmon or mackerel without overwhelming them.
On chicken: Harissa creates a smoky, fiery crust that’s perfect for grilling or roasting — your taste buds will thank you for the kick.
On fish: It adds a punchy spice layer, especially great with oily fish, giving them a fiery upgrade that’s rich and vibrant.
Peri Peri: Tangy, Fiery, and Versatile
Peri Peri’s bright acidity and fiery chilies make it a versatile champion for both fish and chicken. The lemon and vinegar notes cut through fat and protein, making it ideal for grilled or pan-fried dishes.
On chicken: It creates that classic fiery, tangy glaze that caramelizes beautifully on the grill, keeping the meat juicy with a spicy zing.
On fish: Perfect for firm, meaty fish like swordfish or tuna, Peri Peri adds a zesty heat that wakes up every bite without masking the natural flavor.
How to Make These Sauces at Home
Chermoula: Blend fresh cilantro, parsley, garlic, lemon juice, olive oil, cumin, and coriander until smooth.
Harissa: Roast red peppers, chili, and garlic; blend with smoked paprika, cumin, coriander, and olive oil for a smoky paste.
Peri Peri: Mix African bird’s eye chilies (or serranos), garlic, lemon juice, vinegar, olive oil, and herbs into a tangy, spicy sauce.
Why These Sauces Matter
These sauces aren’t just add-ons — they bring life to your dishes. They brighten, spice, or deepen flavors, making even the simplest weeknight meal memorable. Plus, they’re easy to prepare and keep in your fridge for an instant upgrade anytime.
Ready to spice up your fish and chicken dinners?
Try these African-inspired sauces for a quick, bold flavor boost that will have you rethinking what’s possible in your kitchen.
3 Bold Sauces for Quick Fish and Chicken Meals
Juicy, tender croaker fish with a flavorful seasoned crust and three African-inspired sauces—Chermoula, Peri-Peri, and Harissa. Each portion is generous, perfect for a solo dinner with bold flavor and crispy-tender fish.
Ingredients
- 3 small-medium croakers, cleaned
- 3 tsp paprika
- 3 tsp ground coriander
- 1 ½ tsp garlic powder
- 1 ½ tsp black pepper
- 3 tsp herbed salt
- 2–3 tbsp flour (for dusting)
- 2–3 tbsp olive oil
- 1–2 lemon slices
- 2–3 garlic cloves, sliced or lightly crushed
- 2–3 sprigs fresh thyme
- A few sprigs fresh dill
- ½ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, finely minced (seeds in for heat, out for mild)
- 1–2 cloves garlic, minced (≈ 1 tsp)
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp honey (adjust to taste)
- ½ tsp salt (adjust to taste)
- 3 tbsp olive oil (≈ ¼ cup)
- Juice of 1 lemon (≈ 3 tbsp)
- 1 cup red bell pepper, sliced (about 1 medium pepper)
- ½ cup onion, sliced (about 1 small onion)
- 3 garlic cloves (you can peel them for smoother blending)
- 1 small red chili or 1 tsp chili flakes
- 1½ tsp smoked paprika
- 3 tbsp olive oil (just under ¼ cup)
- ¾ tsp salt (adjust after blending)
- 1½ tsp red wine vinegar
- ½ tsp dried oregano
- 1½ tsp cumin
- 1½ tsp smoked paprika
- ¾ tsp ground coriander
- 1–2 tbsp chili flakes (¼ cup would be wild — stick to tablespoons unless you’re fearless)
- 2 garlic cloves, minced
- ¼ cup olive oil
- ¾ tsp salt
Instructions
- Mix paprika, coriander, garlic powder, black pepper, and herbed salt. Use part of this mix to season flour.
- Rub each fish with olive oil.
- Sprinkle the dry rub evenly over all fish, then lightly dust with the seasoned flour.
- Stuff each fish with lemon slices, garlic, thyme, and dill.
- Preheat oven to 400°F (200°C). Place fish in foil on a rack over a baking tray. Bake 12–15 mins until just cooked through.
- Chermoula: Mix parsley, cilantro, garlic, paprika, cumin, salt, olive oil, and lemon juice into a loose paste.
- Peri-Peri: Roast onion, pepper, and garlic under broiler ~20 mins until lightly charred. Peel garlic, then blend with smoked paprika, olive oil, salt, chili, vinegar, and oregano into a smooth paste.
- Harissa: Mix cumin, smoked paprika, coriander, chili flakes, garlic, olive oil, and salt into a thick paste.
- Remove from foil. Spoon your chosen sauce over each fish, baste with drippings, and broil 3–5 mins for a lightly caramelized top.
- Serve with extra sauce on the side.
Notes
- The measurements for each sauce are for one fish with an extra portion to serve on the side.
- The dry rub should be enough for all three fish.
- Bake the fish in foil first to keep it juicy, then remove foil before spooning on the sauces.
- Broil briefly after adding sauce to caramelize the top without overcooking.
- Extra sauce can be served on the side if desired.
Nutrition Facts
Calories
250Fat (grams)
10 gCarbs (grams)
3 gFiber (grams)
1 gProtein (grams)
28 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Chermoula Red Snapper with Peanut Butter Rice
This dish is a combination of a lot of different influences. Meals like this that make me appreciate the exposure I've had to food from my background, visiting restaurants, reading, and exploring in the kitchen.
Let’s start with the peanut butter rice!
This is a favoured way of preparing rice in Zimbabwe. It’s an easy, affordable way to add protein to the rice when there is no meat, but even when there is adds an interesting dimension to rice. If you haven’t tried peanut butter rice, I encourage it of course!
The second most important thing, the fish and the marinade!
Chermoula is a herb marinade used to season fish and vegetables in Morocco, Tunisia, Libya, and other parts of North Africa. It adds a rich taste to even the mildest fish. Once you make it you will be using it forever.
As for the red snapper, once clean, stuff it with simple herbs and add some lemon slices for favour on the inside. You can also get it from the butcher prepared for you, but that doesn’t mean you can’t add seasoning!
Ingredients
Chermoula and fish:
1 red snapper, cleaned
1/2 cup parsley, chopped
1/4 cup cilantro, chopped
1 teaspoon cumin
1/2 teaspoon black pepper
Pinch of salt
1 teaspoon paprika
1/2 cup olive oil
1 tablespoon lemon zest
4 teaspoons garlic, minced
1 teaspoon chili powder
4 lemon slices
1 thyme sprig
1 parsley spring
Peanut butter rice:
1 cup white rice
1/3 cup peanut butter
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 hot cup water
1 3/4 cups water
1 vegetable sachet or bouillon
1 tablespoon olive oil
1 teaspoon garlic, minced
Beans:
1 teaspoon paprika
1 teaspoon chili powder
1 can pinto beans (sugar beans if you can get them, that was my first choice!)
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup water
1/2 vegetable bouillon, crushed
1 tablespoon Scotch bonnet pepper sauce
Instructions
Prepare the chermoula. In a blender or food processor, add the parsley, cilantro, lemon zest, paprika, cumin, and chilli powder. Mix on low while adding the olive oil to create a paste, so don’t blend until it turns into a liquid! If you accidentally do, add some more parsley to thicken.
For the red snapper, if it isn’t already, stuff the fish with the herb sprigs and lemon slices. Baste the fish on both sides with the chermoula and chill what remains for later. Bake the fish at 450F on each side for 10-15 minutes. When done, the fish should flake easily using a fork. You can also check the internal temperature and go by what’s recommended. Set aside to rest.
While the fish bakes, prepare your rice. Cook the rice with garlic and olive oil before adding the broth sachet. Follow up with 1 3/4 cups water (or whatever rice quantity you want according to the package) and simmer with a lid until the water has evaporated - you want your rice on the drier side because the peanut butter will be added.
Mix the hot water with the peanut butter to make a smooth paste and mix it into the rice. Steam with the lid on for 5 minutes, then remove from heat.
For the beans, sauté them in the oil, bouillon, and spices for about 3 minutes, then simmer in water for about 5-7 minutes. Since canned beans are cooked this should not take long otherwise the beans will break down into mush.
Use the chermoula to baste the cooked snapper and serve with the hot beans and peanut butter rice, feeds 2!