Chicken And Vegetable Chermoula Food

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.

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.

CHICKEN, CHERMOULA AND VEGETABLE SANDWICH

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

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.