Charmoula Chicken 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



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
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Charmoula Chicken