Chermoula Chicken Breasts
Chermoula is a North African sauce generally served on fish but often on vegetables or chicken. Originally it was made in a mortar and pestle but can be quickly made in a small food processor. Cast iron skillets provide constant heat for cooking these chicken breasts; however, if you prefer a non-stick skillet, that would work too. Best served on a bed of couscous with sautéed carrots, raisins, and olives. That recipe will be coming next week!
4 servings
INGREDIENTS:
1 ½ teaspoons cumin seeds
1 teaspoon coriander seeds
3 tablespoons packed flat-leaf parsley
¼ cup packed cilantro leaves
3 large garlic cloves, peeled, minced
1 ½ teaspoons sweet paprika
Dash of cayenne pepper
¼ teaspoon fresh ground black pepper
½ teaspoon sea salt
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil + more for cooking
4 boneless, skinless chicken breasts
DIRECTIONS:
1. Heat a small sauté pan over medium-high heat. Add the cumin and coriander seeds. Toss until they give off a slight fragrant smell. Remove from heat and cool. Grind in a spice grinder or in a mortar and pestle when cool.
2. In a small food processor or mortar and pestle, grind the parsley, cilantro, and garlic into a paste. Add the paprika, cayenne, black pepper, salt, lemon juice, and two tablespoons of olive oil. Puree into a paste.
3. Pound the chicken breast lightly between two sheets of plastic wrap to equalize the thickness of each breast. Lightly coat each breast with the chermoula, reserving two tablespoons to top the cooked chicken breasts. Marinate at room temperature for thirty minutes to one hour.
4. Heat enough olive oil to coat the bottom of a cast-iron skillet over medium-high heat, then add the chicken breasts. Cook each breast until golden brown on the bottoms, then turn over and cook the other side, about four minutes per side. Remove from heat, slice into bite-sized pieces, and drizzle the remaining sauce over the top. Serve hot or warm.
Chermoula Chicken Breasts
Ingredients
- 1 ½ teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 3 tablespoons packed flat-leaf parsley
- ¼ cup packed cilantro leaves
- 3 large garlic cloves, peeled, minced
- 1 ½ teaspoons sweet paprika
- Dash of cayenne pepper
- ¼ teaspoon fresh ground black pepper
- ½ teaspoon sea salt
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil + more for cooking
- 4 boneless, skinless, chicken breasts
Instructions
- Heat a small sauté pan over medium-high heat. Add the cumin and coriander seeds. Toss until they give off a slight fragrant smell. Remove from heat and cool. Grind in a spice grinder or in a mortar and pestle when cool.
- In a small food processor or mortar and pestle, grind the parsley, cilantro, and garlic into a paste. Add the paprika, cayenne, black pepper, salt, lemon juice, and two tablespoons of olive oil. Puree into a paste.
- Pound the chicken breast lightly between two sheets of plastic wrap to equalize the thickness of each breast. Lightly coat each breast with the chermoula, reserving two tablespoons to top the cooked chicken breasts. Marinate at room temperature for thirty minutes to one hour.
- Heat enough olive oil to coat the bottom of a cast-iron skillet over medium-high heat, then add the chicken breasts. Cook each breast until golden brown on the bottoms, then turn over and cook the other side, about four minutes per side. Remove from heat, slice into bite-sized pieces, and drizzle the remaining sauce over the top. Serve hot or warm.
Nutrition Facts
Calories
270.37Fat (grams)
11.45Sat. Fat (grams)
2.19Carbs (grams)
2.52Fiber (grams)
0.74Net carbs
1.78Sugar (grams)
0.34Protein (grams)
37.77Sodium (milligrams)
356.82Cholesterol (grams)
102.00The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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