Charmoula Chicken
Charmoula is a Moroccan seasoning mixture of fresh herbs (coriander and parsley) and spices (paprika, cumin and cinnamon). Adding the herbs at the end gives the freshest, brightest flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 234 |
| pro | 27 g |
| total fat | 11 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 451 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 6% |
| vit C | 12% |
| folate | 10% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
8 chicken thighs (about 2 lb/1 kg), skinned
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) paprika
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Pinch cinnamon
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tbsp (25 mL) minced fresh coriander or parsley
1 tbsp (15 mL) minced fresh parsley
2 tsp (10 mL) lemon juice
Preparation:
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. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.) Add coriander, parsley and lemon juice.
Additional Information
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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 juice.
Source
Canadian Living Magazine: April 2005
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