-
Active Time
35 minutes
-
Total Time
45 minutes
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.
Ingredients
4 servings
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Per Serving
How would you rate Crispy Chicken Breasts with Chermoula and Escarole?
Leave a Review
Reviews (4)
Back to TopMade this last night and will definitely put this into my rotation. No escarole at the market in January, so substituted watercress and it was delish. So many variations come to mind - I'm thinking about Raz El Hanout spice mix instead of Chermoula next time.
buckarina
Los Angeles
1/12/2015
The chermoula was delicious. I would make the salad part without the chicken anytime. I used arugula and baby spinach as I was out of escarole. This has a lovely refreshing flavor with the lemon juice but lots of spice for flavor.
ellenmaloney
East Lyme, CT
10/28/2014
Made it exactly as the recipe said except substituted spinach and baby arugula for escarole. Served with roasted sweet potatoes on the side. Heaven!
bmenne1
San Jose, CA
1/14/2014
The key to this recipe is the cooking of the breasts. I learned from another cooking magazine this technique that created the moistest, most flavorful chicken we have eaten. 1-8 hours before cooking, flatten the breasts, pierce the skin with a knife tip and the other side with a fork several times. sprinkle with kosher salt, lightly cover and refrigerate. When ready to cook, place them skin side down in a lightly oiled cold pan and set temp to medium. Place a cast iron skillet directly on top of the breasts and cook for 8 minutes. Remove skillet and cook another 7-8 minutes. Flip breasts and cook 2-3 minutes. From here,you can follow the recipe or make your own sauce. The Chermoula with escarole was delicious- I added a little orange juice and chicken broth and cooked all the "sauce" ingrediants for a minute or two. Big hit.
r124911
North Carolina
12/8/2013
