Crispy Chicken Breasts with Chermoula and Escarole

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. 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. 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. 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