Best 6 Wine Poached Chicken With Charmoula Recipes

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Tantalize your taste buds with a culinary journey to the vibrant flavors of Morocco with this exquisite Wine-Poached Chicken with Charmoula recipe. This dish embodies the essence of Moroccan cuisine, artfully combining the richness of wine, the aromatic spices of chermoula, and the tender succulence of chicken. As you embark on this culinary adventure, you'll be guided through the steps of creating this delectable dish, exploring the unique blend of flavors that make it an unforgettable dining experience. Alongside the main recipe, you'll also discover complementary recipes for a flavorful Israeli Carrot Salad and a refreshing Orange and Arugula Salad, each adding a distinct layer of zest and vibrancy to your meal. Get ready to indulge in a symphony of flavors that will transport you to the heart of Morocco, leaving you craving for more.

Here are our top 6 tried and tested recipes!

WHITE WINE POACHED CHICKEN WITH BAY LEAF



White Wine Poached Chicken with Bay Leaf image

Moist and tender white wine poached chicken breast with bay can be used for a multitude of recipes, or eaten plain.

Provided by Renee Goerger

Time 25m

Number Of Ingredients 6

2 cups water
2 cups white wine
2 boneless (skinless chicken breast)
1-2 bay leaf
Medium saucepan
2 forks (for shredding meat)

Steps:

  • Place all the ingredients in the saucepan and simmer for 20-25 minutes until cooked through.
  • Remove the cooked chicken and cool slightly.
  • Cut or shred the chicken for use in salads, sandwiches, casseroles, other recipes.

POACHED CHICKEN



Poached Chicken image

You can't beat poaching for chicken that is moist and tender. Once it's cooled, store extra in the freezer for quick meals.-James Schend, Taste of Home Food Editor

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
Aromatic ingredients: 6 whole peppercorns, 3 thyme sprigs, 1 rosemary sprig, 1 smashed garlic clove and 1 bay leaf
1 teaspoon salt

Steps:

  • In a skillet or saucepan just large enough to hold chicken in one layer, combine chicken, wine, aromatics and salt; add cold water to cover by 1 in. Bring to a boil. Reduce heat to low; simmer, covered, until a thermometer reads 170°, 15-20 minutes. Serve warm, or cool completely before refrigerating.

Nutrition Facts : Calories 192 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 141mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

CHICKEN CHERMOULA



Chicken Chermoula image

This Chicken Chermoula (also called Moroccan chicken) is a blend of chicken and vegetables simmered in an amazing exotic tasting sauce.

Provided by Deborah

Categories     Dinner

Time 40m

Number Of Ingredients 20

4 - 6 large free-range chicken thigh fillets, skin on and bone in
4 tablespoons olive oil, divided
2 tablespoons free-range butter
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon sweet paprika
2 teaspoons smoked paprika
1/2 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon lemon zest
1/4 teaspoon saffron threads
3/4 cup crushed tomatoes
1-1/2 cups low-sodium free-range chicken broth
juice of 1 small lemon
2 tablespoons organic flat-leaf parsley, finely chopped 2 tablespoons organic cilantro, finely chopped
1 cup organic baby spinach
3/4 cup organic carrots, sliced (about 2 medium sized carrots)
1 cup chickpeas, rinsed and drained
10 kalammata olives
garnish with chopped cilantro

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Heat 1 tablespoon olive oil and the butter in a large skillet (I use a cast iron skillet) over high heat.
  • Add chicken and cook for about 5 minutes each side or until nicely golden browned on each side.
  • Remove chicken from skillet. Pour off excess fat.
  • Add 3 tablespoons olive oil to skillet. Sauté the garlic in the oil for just a minute or two. Add the cumin and sauté another few seconds until it becomes aromatic. Add the sweet and smoked paprika, sea salt and saffron threads.
  • Add the tomatoes, chicken broth, parsley and cilantro and bring to a boil then reduce heat to low.
  • Add the chicken and carrots. Cook for 10 - 15 minutes until the chicken is cooked through and the carrots are fork tender.
  • Add the spinach and kalamata olives to the skillet then turn off the heat and place lid on skillet to allow the spinach to wilt.
  • Place stew like mixture and chicken on plates. Garnish with freshly chopped cilantro.

WINE-POACHED CHICKEN WITH CHARMOULA



Wine-Poached Chicken with Charmoula image

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

2 cups dry white wine
4 whole sprigs of fresh cilantro
6 whole black peppercorns
Two 8-ounce whole chicken breasts
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 tablespoon minced garlic
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/3 cup finely chopped flat-leaf parsley
1/3 cup tomato juice
1/3 cup chopped fresh cilantro leaves
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1 1/2 cups Chicken Stock, or low sodium-canned, fat skimmed
1 cup couscous
1/2 teaspoon turmeric

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



Charmoula image

Seasoned with fresh mint, chiles and toasted spices, this piquant North African sauce is commonly paired with fish or chicken, either as a marinade or sauce. The preserved lemon adds a haunting flavor to the mix. But it's just as traditional to leave it out, which makes the sauce slightly less pungent.

Provided by Melissa Clark

Categories     sauces and gravies

Time 15m

Yield About 2 cups

Number Of Ingredients 12

3/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
3 garlic cloves, peeled and smashed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1 packed cup roughly chopped cilantro leaves and stems
1 packed cup roughly chopped parsley leaves and stems
1/2 packed cup roughly chopped mint leaves
1/2 teaspoon sweet paprika
1 red chile, such as Fresno, seeded and diced
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt (Diamond Crystal), more to taste
1 to 2 teaspoons minced preserved lemon (optional)

Steps:

  • In a small, dry skillet, toast cumin and coriander seeds over medium heat, shaking the pan occasionally, until seeds are slightly toasted and fragrant, about 2 minutes. Immediately pour spices onto a cutting board or mortar to stop the cooking. Once cool, crack spices with the flat side of a knife or with a pestle.
  • Place cumin seeds, coriander seeds, garlic and lemon juice in a food processor or blender, and pulse to combine. Add herbs and sweet paprika, and purée until smooth, stopping to scrape down the sides of the container when necessary. Add chile and, with the motor running, gradually drizzle in the olive oil. Stir in salt and preserved lemon, if using. Taste, and add more salt and lemon juice if needed.
  • Use immediately or refrigerate in an airtight container for up to 1 week. Use as a marinade or sauce for fish, chicken, vegetables or meat, or as a dressing for roasted peppers and eggplant salads. Mix into yogurt as a dip for vegetables and meatballs, or spoon over hard-cooked eggs.

WINE-POACHED CHICKEN WITH MUSHROOM SAUCE



Wine-Poached Chicken with Mushroom Sauce image

This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.

Provided by Howard Lavitt

Categories     Everyday Cooking     Special Collection Recipes     New

Time 35m

Yield 2

Number Of Ingredients 9

⅓ cup chicken broth
½ cup dry white wine
8 small white mushrooms, quartered
½ teaspoon dried tarragon
⅛ teaspoon white pepper
2 (5 ounce) skinless, boneless chicken breast halves
½ cup heavy cream
salt to taste
1 teaspoon chopped fresh parsley, or to taste

Steps:

  • Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
  • Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
  • Pour mushroom sauce over chicken. Garnish with parsley.

Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g

Tips:

  • Choose the right wine. For this recipe, a dry white wine with a medium body, such as a Sauvignon Blanc or Chardonnay, is best.
  • Sear the chicken before poaching. This will help to brown the chicken and add flavor.
  • Use a large enough pot. You want the chicken to be completely submerged in the poaching liquid.
  • Don't boil the poaching liquid. Keep it at a gentle simmer to prevent the chicken from becoming tough.
  • Let the chicken cool in the poaching liquid. This will help to keep the chicken moist and flavorful.

Conclusion:

Wine-poached chicken is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The charmoula sauce adds a bright and flavorful touch to the chicken, and the whole dish is sure to impress your guests. So next time you're looking for a new way to cook chicken, give this recipe a try!

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