Charmoula Chicken

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	234234 cal
pro	27 g27g pro
total fat	11 g11g total fat
sat. fat	2 g2g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	107 mg107mg chol
sodium	451 mg451mg sodium
% RDI:	-
calcium	33 calcium
iron	1616 iron
vit A	66 vit A
vit C	1212 vit C
folate	1010 folate

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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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
8 chicken thighs , skinned8 8chicken thighchicken thighs, skinned
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp paprika 1 1tsp tsppaprika
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
pinch cinnamon pinch pinchcinnamon
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
1 cup chicken stock 1 1cup cupchicken stock
2 tbsp minced fresh coriander 2 2tbsp tbspminced fresh coriander or parsley
1 tbsp fresh parsley 1 1tbsp tbspfresh parsley
2 tsp lemon juice 2 2tsp tsplemon 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 :

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