Best 5 Chicken Chermoula And Vegetable Sandwich Recipes

Chicken chermoula and vegetable sandwich is a flavorful and vibrant dish that combines the bold flavors of North Africa with the freshness of vegetables. The chicken is marinated in a mixture of chermoula, a traditional North African spice blend, and then grilled or roasted until tender. It is then served on a crusty roll or pita bread with a variety of vegetables, such as tomatoes, cucumbers, carrots, and lettuce. This sandwich is a perfect meal for lunch or dinner, and it can be easily customized to suit your taste preferences.

Here are our top 5 tried and tested recipes!

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 GRILLED VEGETABLE STACKED SANDWICHES

Chicken and Grilled Vegetable Stacked Sandwiches image

Dinner ready in 25 minutes! Enjoy these chicken and grilled veggie sandwiches flavored with garlic-lemon mayonnaise.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup mayonnaise or salad dressing
1 clove garlic, finely chopped
1 tablespoon fresh lemon juice
1 small zucchini, cut lengthwise into 4 thin slices
2 portabella mushroom caps (about 6 oz)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 loaf (1-lb size) French bread, cut in half horizontally, then cut crosswise into 4 sections
1/4 lb thinly sliced cooked chicken (from deli)
1 plum (Roma) tomato, thinly sliced
2 oz smoked mozzarella or provolone cheese, thinly sliced
1/4 cup packed fresh basil leaves

Steps:

In small bowl, mix Garlic-Lemon Mayonnaise ingredients; set aside.
Heat gas or charcoal grill. Brush zucchini and mushroom caps with oil; sprinkle both sides with salt and pepper. Place vegetables on grill over medium-high heat. Cover grill; cook 6 minutes, turning once, until just tender. Slice mushroom caps; cool.
Spread Garlic-Lemon Mayonnaise on cut sides of bread. On bottom halves of bread, layer zucchini, mushrooms, chicken, tomato, cheese and basil. Cover with top halves of bread.

Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 25 mg, Fat 4, Fiber 2 g, Protein 15 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 7 g, TransFat 0 g

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

CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE

Crispy Chicken Breasts with Chermoula and Escarole image

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment.

Provided by Alison Roman

Categories Salad Chicken Quick & Easy Low Cal Dinner Lunch Escarole Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

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.
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.
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.

CHICKEN CHERMOULA

Chicken Chermoula image

I found this recipe in an old copy of Consuming Passions I bought in a thrift shop. I don't plan to keep the book, so am storing this recipe here so I can make it soon.

Provided by JustJanS

Categories Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 large onion, finely chopped
3 garlic cloves, finely chopped
3 tablespoons oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon turmeric
2 teaspoons grated lemon rind
2 tablespoons coriander leaves, finely chopped
2 tablespoons fresh parsley leaves, finely chopped
1 kg skinless chicken thigh
2 large ripe tomatoes, seeded, finely chopped
1 tablespoon minced mild onion
1 tablespoon lemon juice
1 tablespoon preserved lemons or 1 teaspoon lemon rind
1 tablespoon extra virgin olive oil

Steps:

Salsa:.
Mix all ingredients in a bowl, seasoning to taste: chill.
Chicken:.
In a frying pan, gently fry onion and garlic in a little of the oil for 4 to 5 minutes. Do not allow the garlic to burn.
When the onion is translucent, add all the spices and cook for 3 to 4 minutes over a medium heat. Stir constantly. Remove from the heat.
Stir in the lemon rind and fresh herbs and allow to cool.
Stir in the chicken pieces and marinate for at least 3 hours (over night if possible).
Cook chicken in a non stick frying pan or on the BBQ (grill).

Nutrition Facts : Calories 469.2, Fat 24.3, SaturatedFat 4.6, Cholesterol 207.5, Sodium 225.2, Carbohydrate 11.1, Fiber 3, Sugar 4.5, Protein 51.1

Tips:

Make sure to use fresh, high-quality ingredients for the best flavor.
If you don't have time to marinate the chicken, you can simply grill it without the marinade. It will still be delicious!
For a vegetarian version of this sandwich, replace the chicken with grilled vegetables, such as zucchini, bell peppers, or portobello mushrooms.
To save time, you can use store-bought hummus or tzatziki sauce. However, it is easy to make your own at home with a few simple ingredients.
Serve the sandwiches immediately after assembling them, while the bread is still warm and the chicken is juicy.

Conclusion:

The Chicken Chermoula and Vegetable Sandwich is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with flavor and nutrients, and it is sure to become a favorite in your household. So next time you are looking for a quick and easy meal, give this sandwich a try. You won't be disappointed!