Chicken 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.
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 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.
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