Best 3 Charmoula Chicken Recipes
Tantalize your taste buds with the vibrant flavors of Charmoula Chicken, a delectable dish that seamlessly blends the bold spices of North Africa with the succulent tenderness of chicken. This culinary creation takes you on a journey through a tapestry of flavors, where aromatic cumin, earthy coriander, zesty lemon, and the warmth of paprika dance together in a harmonious symphony.
Embark on a culinary adventure with our carefully curated collection of Charmoula Chicken recipes, each offering a unique twist on this classic dish. From the traditional Moroccan preparation to tantalizing variations that incorporate grilled, roasted, or pan-fried chicken, these recipes cater to every palate and cooking preference. Explore the vibrant flavors of Charmoula Chicken with Lemon and Olives, where succulent chicken thighs are marinated in a zesty blend of lemon, garlic, and herbs, then roasted to perfection. Indulge in the smoky goodness of Grilled Charmoula Chicken, where chicken breasts are infused with a robust blend of spices and grilled to smoky perfection. Experience the versatility of Charmoula Chicken with Sweet Potatoes and Chickpeas, a delightful one-pan dish that pairs tender chicken with roasted vegetables for a healthy and flavorful meal.
Whether you're a seasoned chef or a culinary novice, our Charmoula Chicken recipes provide a delightful culinary experience that will transport your taste buds to the vibrant streets of North Africa. So, gather your ingredients, fire up your stove or grill, and embark on a journey of flavor with Charmoula Chicken.
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.
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.
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.
Tips:
- Choose the right chicken: For best results, use bone-in, skin-on chicken breasts or thighs. The bones and skin will help keep the chicken moist and flavorful during cooking.
- Make sure the chicken is well-marinated: The marinade is what gives the chicken its delicious flavor, so make sure to let it marinate for at least 30 minutes, or up to overnight.
- Cook the chicken over medium heat: This will help prevent the chicken from drying out.
- Don't overcrowd the pan: If you're cooking a lot of chicken, do it in batches so that the chicken has enough room to cook evenly.
- Use a meat thermometer to check for doneness: The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Conclusion:
Charmoula chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The marinade, made with a blend of herbs, spices, and olive oil, infuses the chicken with flavor. The chicken is then grilled or roasted until cooked through. Charmoula chicken can be served with a variety of sides, such as roasted vegetables, rice, or couscous. It is also a great option for meal prep, as it can be cooked ahead of time and reheated later.
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