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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Crispy Chicken Breasts with Chermoulah and Greens

Published in bonappetit.com on December, 2013

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Ingredients

SERVINGS: 4

  • 4 tablespoons olive oil, divided
  • 2 large skin-on, bone-in chicken breasts, bones removed (1½–2 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic finely chopped
  • 1 teaspoon coriander seeds, chopped
  • 1 teaspoon cumin seeds, chopped
  • ½ teaspoon hot smoked paprika
  • 1 medium shallot, sliced into rings
  • ½ cup fresh cilantro leaves with tender stems
  • 2 tablespoons (or more) fresh lemon juice
  • ½ head escarole, torn into pieces

Preparation

  • Heat 1 Tbsp. oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10–12 minutes. Turn and cook until cooked through, 5–8 minutes longer. Transfer to a plate; reserve skillet.

  • Wipe out skillet and heat remaining 3 Tbsp. oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.

  • Combine cilantro, lemon juice, and 2 Tbsp. garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

http://www.bonappetit.com/recipe/crispy-chicken-breasts-with-chermoula-and-escarole