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.
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.
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.
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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