Chicken And Vegetable Chermoula Recipes
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.
CHICKEN, CHERMOULA AND VEGETABLE SANDWICH
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 30m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
- Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.
CHICKEN AND VEGETABLE CHERMOULA
Make and share this Chicken and Vegetable Chermoula recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
- Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.
- Preheat the oven to 350°F.
- Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.
- Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
- Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.
Nutrition Facts : Calories 574.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 131.4, Carbohydrate 95.9, Fiber 10.2, Sugar 5.8, Protein 41.6
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
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #potatoes #poultry #vegetables #african #easy #dinner-party #kid-friendly #low-fat #moroccan #chicken #dietary #spicy #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #comfort-food #inexpensive #healthy-2 #low-in-something #meat #chicken-breasts #taste-mood #savory #presentation #served-hot
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