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.
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.
CLASSIC MOROCCAN CHARMOULA FOR FISH
Moroccan Charmoula sauce is a delightful lemony, garlicky, herby marinade and topping made a little exotic with the addition of cumin and cilantro. It's perfect with baked or grilled fish, but it perks up plain old chicken and can be tossed with couscous or rice, too. Be sure to use a good extra-virgin olive oil!
Provided by EdsGirlAngie
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Whisk ingredients together and marinate white fish fillets (orange roughy works well) for 30 minutes to an hour.
- Bake or grill fish; more sauce can be served with the fish (don't use sauce previously used to marinate raw fish; set some aside in advance).
- Charmoula can also be used to marinate chicken with good results!
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
CHARMOULA
Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.
Provided by Melissa Clark
Categories sauces and gravies
Time 15m
Yield About 2 cups
Number Of Ingredients 12
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.
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.
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.
WINE-POACHED CHICKEN WITH CHARMOULA
Charmoula is a spicy Moroccan marinade that typically contains paprika, cumin, and garlic. The turmeric turns the couscous the color of the brilliant summer sun. For serving, spread the couscous on the plate in a sunburst.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 19
Steps:
- In a high-sided frying pan or braiser, combine the wine, cilantro, and peppercorns. Bring to a boil, reduce the heat, and simmer. Add the chicken and poach, turning once, about 12 to 15 minutes. Season to taste with salt and pepper. Remove to a cutting board to rest.
- Meanwhile, bring the stock to a boil. Add the couscous, stir, and bring to a second boil. Remove from the heat, cover, and let stand 5 minutes. Stir in the turmeric.
- Combine the charmoula ingredients in a small bowl. Cut the chicken breasts in half. Divide the couscous among 4 dinner plates and arrange chicken breasts on top. Serve each with 1/4 cup of the charmoula.
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
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- 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.
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