Chermoula Chicken Food

CHERMOULA CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.
• 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.
• With the motor running, add in the olive oil.
• Add lemon juice, process until you have a rough paste.
• Heat the ghee or olive oil on medium high heat in a large cast iron pan.
• Preheat oven to 425°F.
• Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.
• Turn them over and cook a few minutes more.
• Remove the chicken from the pan and pour off the fat.
• Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.
• Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.
• Serve with extra chermoula sauce on the side.

CHICKEN CHERMOULA

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat 1 tablespoon olive oil and the butter in a large skillet (I use a cast iron skillet) over high heat.
• Add chicken and cook for about 5 minutes each side or until nicely golden browned on each side.
• Remove chicken from skillet. Pour off excess fat.
• Add 3 tablespoons olive oil to skillet. Sauté the garlic in the oil for just a minute or two. Add the cumin and sauté another few seconds until it becomes aromatic. Add the sweet and smoked paprika, sea salt and saffron threads.
• Add the tomatoes, chicken broth, parsley and cilantro and bring to a boil then reduce heat to low.
• Add the chicken and carrots. Cook for 10 - 15 minutes until the chicken is cooked through and the carrots are fork tender.
• Add the spinach and kalamata olives to the skillet then turn off the heat and place lid on skillet to allow the spinach to wilt.
• Place stew like mixture and chicken on plates. Garnish with freshly chopped cilantro.

CHERMOULA

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.

CHERMOULA PASTE

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

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.

MOROCCAN-STYLE CHICKEN

Steps:

• Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.
• Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.
• Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

CHERMOULA

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.