Wednesday, November 16, 2016

Chermoula Baby Chicken

Chermoula is an herb marinade- usually made with chilis, cilantro, cumin, and lemon. I spruced my regular chermoula blend up; it's intense bold flavors and color, enhance, brighten, and make every dish. It's like a magic sauce for chicken and fish. Enjoy this chicken over quinoa, rice, or salad-- or in a pita with hot peppers, tahini, and roasted vegetables.
8 boneless skinless baby chicken cutlets
1 cup parsley
1 cup cilantro
5 large scallions, chopped
4 cloves garlic, crushed
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp kosher salt 
1 tsp chili flakes
1 cup olive oil
2 tbsp apple cider vinegar
2 tsp maple syrup
1 lemon, zest and juice

Yields: 4 servings 

Rinse and pat dry chicken. In a fitted processor bowl or blender, blend the parsley, cilantro, scallions, garlic, cumin, coriander, turmeric, kosher salt,  and chili flakes. just until it's coarsely blended. Slowly drizzle in olive oil while continuing to pulse the ingredients. chermoula should be thick enough to slowly drizzle off a spoon. stir in vinegar, syrup, lemon zest, and lemon juice. 

In a large ziploc or bowl toss the chicken in the marinade. cover bowl/close ziploc and let the chicken marinate in the refrigerator for 1-4 hours.

Remove chicken from ziploc or bowl. preheat a large non stick skillet or grill pan over a high heat flame. Once pan is hot, place chicken in pan- not crowding any of the pieces. grill chicken for 5 minutes per side, until cooked through and golden crisp on each side.
Bon Appétit! 

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