Best 3 Chicken Charmoula Recipes

WINE-POACHED CHICKEN WITH CHARMOULA

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.

CHARMOULA CHICKEN

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.

CHICKEN CHARMOULA

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.