Crispy Chicken Breasts with Chermoula and Escarole
Succulent chicken breasts with crispy skin served with a flavorful North African chermoula sauce and fresh escarole. The dish combines aromatic spices like cumin, coriander, and smoked paprika with fresh herbs and citrus.
Ingredients
- •4 tablespoons olive oil, divided
- •2 pieces large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
- •to taste Kosher salt, freshly ground pepper
- •2 cloves garlic cloves, finely chopped
- •1 teaspoon coriander seeds, chopped
- •1 teaspoon cumin seeds, chopped
- •½ teaspoon hot smoked paprika
- •1 medium medium shallot, sliced into rings
- •½ cup fresh cilantro leaves with tender stems
- •2 tablespoons fresh lemon juice
- •½ head head escarole
- •torn into pieces
Cooking Instructions
- 1.
Heat 1 tablespoon 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.
20 min
- 2.
Wipe out skillet and heat remaining 3 tablespoons 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.
5 min
- 3.
Combine cilantro, lemon juice, and 2 tablespoons 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.
5 min