CHERMOULA PASTE
Makes about 125ml (1/2 cup). This paste can be used as a marinade or sauce for meat, chicken or fish.
Provided by jordangenevieve
Time 10m
Yield Makes Batch
Number Of Ingredients 10
Steps:
- Blend all the ingredients in a food processor until you have a thick paste, adding more oil if necessary.
CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Provided by Alison Roman
Categories Salad Chicken Quick & Easy Low Cal Dinner Lunch Escarole Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet.
- Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
- Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.
BLENDER CHERMOULA SAUCE
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets
Yield Makes about 1 cup
Number Of Ingredients 12
Steps:
- Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
- Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
- Add cilantro, parsley, and mint; process until well combined but slightly textured.
- Do Ahead
- Sauce can be made 3 days ahead; chill in an airtight container.
CHERMOULA
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
Provided by Leggy Peggy
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
CHARMOULA CHICKEN
Make and share this Charmoula Chicken recipe from Food.com.
Provided by Az B8990
Categories Chicken Thigh & Leg
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
- Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
- Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.
- Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
- Add coriander, parsley and lemon juice.
- Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
- Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
- Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.
CHERMOULA
Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.
Provided by Martha Rose Shulman
Categories condiments, dips and spreads
Time 10m
Yield Makes 1 cup, about
Number Of Ingredients 10
Steps:
- Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
- Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram
CHICKEN CHERMOULA
I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don't plan to keep the book, so am storing this recipe here so I can make it soon.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Salsa:.
- Mix all ingredients in a bowl, seasoning to taste: chill.
- Chicken:.
- In a frying pan, gently fry onion and garlic in a little of the oil for 4 to 5 minutes. Do not allow the garlic to burn.
- When the onion is translucent, add all the spices and cook for 3 to 4 minutes over a medium heat. Stir constantly. Remove from the heat.
- Stir in the lemon rind and fresh herbs and allow to cool.
- Stir in the chicken pieces and marinate for at least 3 hours (over night if possible).
- Cook chicken in a non stick frying pan or on the BBQ (grill).
Nutrition Facts : Calories 469.2, Fat 24.3, SaturatedFat 4.6, Cholesterol 207.5, Sodium 225.2, Carbohydrate 11.1, Fiber 3, Sugar 4.5, Protein 51.1
CHARMOULA
Steps:
- Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature 1 hour before serving.
CHARMOULA GRILLED CHICKEN SANDWICHES
The chicken gets it's flavor from charmoula, a versatile marinade. You can make extra for a dip. Recipe is from Sunset Magazine. Prep time does not include marinating time.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix oil, lemon juice, 1/2 teaspoons salt, the spices, garlic and cilantro together in a medium bowl. Set aside 1/4 cup of the marinade. Add chicken to bowl, turning to coat evenly. Let chicken marinate, chilled, at least 30 minutes and up to 4 hours.
- Blend mayo, red peppers and remaining 1/2 teaspoons salt in a food processor until smooth, about 1 minute. Chill until ready to use.
- Prepare grill for high heat. Brush bottom halves of each roll with 1 teaspoons of reserved marinade mixture. Cook chicken, turning once, until grill marks appear and meat is cooked through, 7-10 minutes. Grill rolls, cut side down, until warmed and grill marks appear, about 2 minutes. Let both cool.
- To assemble: Set 1 chicken thigh on bottom half of a roll. Spread 2 tablespoons mayo onto cut side of top half. Sprinkle with 1/2 cup arugula and set top of roll on chiclen. Repeat for rest of sandwiches.
Nutrition Facts : Calories 384.5, Fat 33, SaturatedFat 6.6, Cholesterol 82.8, Sodium 736, Carbohydrate 5.5, Fiber 0.6, Sugar 1.4, Protein 16.9
CHICKEN CHARMOULA
Fragrant toasted spices, olives and preserved lemons make this Moroccan-style chicken a dish to be savoured. Time doesn't include marinating.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat.
- Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar.
- Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth.
- Scrape the mixture into a bowl and add the chopped olives and preserved lemon.
- Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper.
- Slash the chicken in several places to allow the flavours to penetrate.
- Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can.
- Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking.
- Preheat the oven to 400°F
- Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork.
- To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.
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Servings 1Total Time 15 minsCategory CondimentsPublished 2017-07-12
- In a small skillet, toast the cumin and coriander seeds over low heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool. Pulse until finely ground.
- In a food processor, combine the ground seeds with the cilantro, parsley, mint, preserved lemon, garlic, paprika, lemon juice, crushed red pepper and saffron, if desired. Pulse until a coarse paste forms. With the processor running, drizzle in the olive oil in a slow, steady stream. Scrape the chermoula into a medium bowl and season with salt and pepper.
CHICKEN CHARMOULA - CHEF'S MANDALA
From chefsmandala.com
5/5 (1)Total Time 7 hrs 10 minsCategory EntreePublished 2019-05-03
- Trim the chicken breasts of any excess aft and remove the tenders. Cut the breasts and tenders into 1 1/2 inch pieces. Add the chicken pieces to the charmoula, turning to coat them, and refrigerate overnight or for at least 6 hours.
- Soak six long wooden skewers in cold water to cover for at least 20 minutes (or plan on using metal ones.)
CHERMOULA CHICKEN RECIPE | HELLOFRESH
From hellofresh.co.nz
Cuisine MoroccanTotal Time 40 minsEstimated Reading Time 3 minsPublished 2019-06-26
- Preheat the oven to 220°C/200°C fan-forced. In a medium bowl, combine the chermoula spice blend, 1/2 the salt, 1/2 the Greek yoghurt and the chicken breast. Season with a pinch of pepper and toss to coat. Set aside.
- Slice the courgette into 2cm half-moons. Cut the capsicum into 2cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then arrange in a single layer and roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size so they cook in the allocated time.
- While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, the water, currants and the remaining salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
BAKED CHERMOULA CHICKEN THIGHS - A SAUCY KITCHEN
From asaucykitchen.com
4.7/5 (9)Total Time 40 minsCategory MainsPublished 2020-01-08
- Chermoula Paste To make the paste, add everything to a small blender and process into a thick, slightly grainy feeling paste. Add more olive oil to the blender if needed for easier blending.
- Chicken Preheat oven to 400°F/200°C. Lightly grease a large, 9x13 inch baking dish and set aside.
CHICKEN BREASTS WITH CHARMOULA RECIPE - FOOD AND WINE
From foodandwine.com
Servings 4Published 2013-12-07
- In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds. Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Leave in the blender.
- Put 1 tablespoon oil in a nonstick frying pan over moderate heat. Season the chicken with 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon black pepper. Brown 5 minutes. Turn; cook until just done, 4 to 5 minutes longer. Blend the sauce to re-emulsify; serve over the chicken. Sprinkle with the tomatoes and top with the cilantro sprigs.
CHERMOULA CHICKEN - EAT WELL ENJOY LIFE - A FOOD BLOG OF ...
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- Put parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.
CHERMOULA RECIPE - MOROCCAN MARINADE WITH HERBS AND SPICES
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4.7/5 (10)Total Time 10 minsCategory Spices And CondimentsPublished 2017-09-05
- Place the herbs and the rest of the ingredients in the blend. Give a few pulses until you are satisfied with the texture. To help with blending, you can thin the mixture with a few tablespoons of olive oil, water or a mix of the two.
- Start by pounding garlic and salt. Add the chopped herbs and spices in batches and pound until you are happy with the texture. Note: It is important to chop the herbs properly before crushing them with the pestle, otherwise you will end up with a stringy chermoula.
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE - GREEDY …
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- In the bowl of a food processor, combine the red onion, parsley, cilantro and garlic. Process until everything is finely chopped, then slowly drizzle in the oil until the mixture comes together into a thick paste. Add the lemon juice, paprika, cumin, coriander, pepper flakes, turmeric, salt and saffron Pulse 2-3 times to combine. Scoop out 1/4 cup of the chermoula, and set aside for later.
- Cut the chicken thighs into bite-sized pieces. Transfer to a zip-top plastic bag, and scrape in the remaining chermoula. Toss to coat the chicken evenly with the marinade, then transfer to the refrigerator to marinate for at least one hour (or up to overnight).
- Preheat a lightly-oiled grill to medium-high. While you wait for the grill to heat up, thread the marinated chicken pieces onto skewers.
CHERMOULA CHICKEN RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-CoursePublished 2022-03-09
- Mix the parsley, coriander, garlic, lemon juice, preserved lemon and cumin in a food processor until well combined. With the motor running, gradually add the oil in a thin stream until smooth. Season well.
- Place the chicken in a shallow, non-metallic dish and pour over the marinade. Marinate for at least 2 hours.
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