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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 451 mg
- Protein 27 g
- Calories 234.0
- Total fat 11 g
- Cholesterol 107 mg
- Saturated fat 2 g
- Total carbohydrate 7 g
- Iron 16.0
- Folate 10.0
- Calcium 3.0
- Vitamin A 6.0
- Vitamin C 12.0