Chicken Charmoula
A wonderfully flavorful chicken dish from Morrocco to spice up a dreary winter dinner.
Serves 4
1 tablespoon paprika, plus 1/4 teaspoon paprika; 1 teaspoon ground cumin; 2 cloves garlic, smashed; 1/4 cup lightly packed cilantro leaves; 6 sprigs cilantro for garnish; 1/4 cup lightly packed flat leaf parsley;7 tablespoons olive oil; grated zest of one orange; 2 tablespoons lemon juice; 1/8 teaspoon cayenne;3/4 teaspoon salt; fresh-ground black pepper; 1 pound boneless, skinless chicken breast (about 4); 2 Roma tomatoes, diced
In a small frying pan, toast 1 tbsp. paprika and cumin over low heat, stirring until fragrant. Place in a blender to puree with garlic, cliantro leaves, parsley,6 tbsp oilve oil, orange zest, lemon juice, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
Put 1 tabelspoon olive oil in a non-stick frying pan over moderate heat. Season the chicken breasts with 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika. Brown chicken approximately 5 minutes on each side until just done and no longer pink. (Internal temperature should be at least 180F.)
Serve chicken on a bed of couscous topped with Charmoula Sauce. Sprinkle with diced tomatoes and sprig of cilantro for garnish.
*recipe from unknown source, adapted by Chef Jennifer of Anna’s Kitchen PCS
