Green Chile Charmoula Recipes

Steps:

• Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
• Charmoula can be made 1 day ahead. Cover and chill.

Steps:

• Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.

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.

Steps:

• Combined all sauce ingredients along with enough water (or milk) to fill the two cans of soup in a large sauce pan over medium heat. We are not frying the tortillas, so the extra moisture from either the water or milk is needed to soften them while baking.
• After sauce mixture has simmered for about 5 minutes, begin assembling in a large casserole dish. I start with a some of the sauce, then a layer of tortillas, a layer of sauce, then the shredded chicken, then cheese, then back to the tortillas.
• It goes as high as there is ingredients (usually 4 or 5 layers).
• Then we bake in 350 degree oven for about 20 minutes. After 10 minutes of cooling down, it is ready to be served.
• I'm a single father of 5 teenage boys, so we go buffet style with this dish, along with mexican fried rice and refried beans.

Steps:

• In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
• Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
• Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.