Chicken Chermoula And Vegetable Sandwich Food

CHICKEN CHERMOULA

Chicken Chermoula image

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce.

Provided by Deborah

Categories Dinner

Time 40m

Number Of Ingredients 20

Ingredients

4 - 6 large free-range chicken thigh fillets, skin on and bone in
4 tablespoons olive oil, divided
2 tablespoons free-range butter
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons smoked paprika
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon lemon zest
1/4 teaspoon saffron threads
3/4 cup crushed tomatoes
1-1/2 cups low-sodium free-range chicken broth
juice of 1 small lemon
2 tablespoons organic flat-leaf parsley, finely chopped 2 tablespoons organic cilantro, finely chopped
1 cup organic baby spinach
3/4 cup organic carrots, sliced (about 2 medium sized carrots)
1 cup chickpeas, rinsed and drained
10 kalammata olives
garnish with chopped cilantro

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.

CHICKEN, CHERMOULA AND VEGETABLE SANDWICH

Chicken, Chermoula and Vegetable Sandwich image

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

Ingredients

Roasted pepper
1 tablespoon chermoula
1 5-inch square focaccia (preferably whole wheat), split in half, or 2 slices whole wheat country bread
2 1/2 ounces sliced cooked chicken breast
1 heaped tablespoon grated carrots
A handful of arugula or spinach (1/2 ounce) tossed with a little lemon juice
1/3 of a roasted red pepper

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

Chicken and Vegetable Chermoula image

Make and share this Chicken and Vegetable Chermoula recipe from Food.com.

Provided by English_Rose

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

14 ounces chopped tomatoes
1 tablespoon cilantro, freshly chopped
1 tablespoon parsley, freshly chopped
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon paprika
1 lemon, juice
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breasts
1 potato, peeled and cubed
2 sweet potatoes, peeled and cubed
12 ounces couscous
salt and pepper

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.

Nutrition Facts : Calories 574.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 131.4, Carbohydrate 95.9, Fiber 10.2, Sugar 5.8, Protein 41.6

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