Charmoula Chicken

Author: Canadian Living

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

Ingredients

  • 1 tablespoon vegetable oil
  • 8 chicken thighs skinned
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon each salt and pepper
  • pinch cinnamon
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons minced fresh coriander
  • 2 tablespoons minced parsley
  • 1 tablespoon fresh parsley
  • 2 teaspoons lemon juice

Method

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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Charmoula Chicken

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