CHICKEN, CHERMOULA AND VEGETABLE SANDWICH
A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, sandwiches, main course
Time 30m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
- Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.
CHICKEN AND VEGETABLE CHERMOULA
Make and share this Chicken and Vegetable Chermoula recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
- Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.
- Preheat the oven to 350°F.
- Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.
- Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
- Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.
Nutrition Facts : Calories 574.8, Fat 2.6, SaturatedFat 0.6, Cholesterol 68.4, Sodium 131.4, Carbohydrate 95.9, Fiber 10.2, Sugar 5.8, Protein 41.6
CHICKEN AND POTATO GRATIN WITH BROWN BUTTER CREAM
This gratin is decidedly autumnal, inspired by a recipe from one of my favorite food writers, Richard Olney. Olney's chicken gratin calls for making a savory custard, but here you'll combine brown butter and heavy cream with aromatics for a flavorful and easy sauce instead. It's still a luxurious dish. The breadcrumbs for the topping get toasted separately, so they stay crisp and the chicken (ideally seasoned a day in advance so the salt has time to work its way into the meat) and vegetables can get nicely browned and crisp too. I love that this gratin can reinvent itself based on what's available at the market (or in my fridge). In the spring, you might make it with asparagus and young onions; in summer, with tomato wedges, swapping in olive oil for the cream. I recommend serving this fall version with lemon wedges for squeezing over to cut the richness of the dish. A brightly dressed arugula salad would also do the trick.
Provided by Christian Reynoso
Categories Dinner Casserole/Gratin Chicken Potato Shallot Butter Milk/Cream Garlic Pepper Nutmeg Thyme Sage Lemon
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Season chicken all over with 4 tsp. salt. Place in an airtight container and cover. Chill at least 1 hour and up to 1 day.
- Place a rack in middle of oven; preheat to 425°F. Toss potatoes, shallots, and 2 tsp. salt in a large bowl.
- Melt 4 Tbsp. butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns, 5-8 minutes. Immediately remove from heat (it will continue to darken) and stir in cream, garlic, pepper, nutmeg, and remaining 1½ tsp. salt. Set saucepan over medium-low heat and cook, stirring, until salt is dissolved and mixture is warm to the touch. Stir in thyme and sage; remove from heat.
- Heat remaining 1 Tbsp. butter in a large stainless-steel skillet over medium-high until melted and bubbling. Working in 2 batches, cook chicken, skin side down, until golden underneath, about 5 minutes. Transfer chicken to a 13x9" or 3-qt. baking dish and arrange skin side up. Set skillet with pan drippings aside. Nestle potatoes and shallots around chicken (don't place on top). Pour brown butter cream over chicken and vegetables, making sure herbs and spices are evenly dispersed and tucking herbs into vegetables so they don't get too crispy when they bake.
- Bake gratin until cream is mostly reduced and chicken and vegetables are dark golden brown, about 40 minutes. Let gratin cool 5-10 minutes.
- Meanwhile, pulse bread in a food processor until pieces are about oat-size (you should have about 1¼ cups). Toss breadcrumbs in pan drippings in reserved skillet to coat. Cook over medium heat, scraping up browned bits with a spatula, until deep golden brown, 5-7 minutes. Let cool.
- To serve, top gratin with breadcrumbs. Serve lemon wedges alongside for squeezing over if desired.
More about "chicken and vegetable chermoula recipes"
CHERMOULA CHICKEN - EAT WELL ENJOY LIFE
From eatwellenjoylife.com
Reviews 3Category Main Dish ChickenCuisine MoroccanTotal Time 35 mins
- Put parsley, cilantro, garlic, salt, cumin, coriander and cayenne (if using) into a food processor. Pulse several times to chop up the parsley and cilantro.
SKILLET CHERMOULA CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (3)Category Dinner, 1-pot, Quick And Easy, Skillet RecipeCuisine African, MoroccanTotal Time 40 mins
BAKED CHERMOULA CHICKEN THIGHS - A SAUCY KITCHEN
From asaucykitchen.com
55 CHICKEN AND VEGETABLE RECIPES | TASTE OF HOME
From tasteofhome.com
MOROCCAN CHERMOULA CHICKEN | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 3Category Main DishesCuisine MoroccanTotal Time 1 hr 5 mins
CHERMOULA MARINADE RECIPE - BBC FOOD
From bbc.co.uk
FARRO-VEGETABLE HASH WITH CHERMOULA RECIPE | BON APPéTIT
From bonappetit.com
PARCHMENT BAKED FISH AND VEGETABLES WITH CHERMOULA RECIPE
From simplyrecipes.com
CHERMOULA RECIPE (A 5-MINUTE SAUCE) - AMIRA'S PANTRY
From amiraspantry.com
EASY AUTHENTIC CHERMOULA RECIPE | FEASTING AT HOME
From feastingathome.com
CROCKPOT CHICKEN AND RICE | EASY DINNER IDEAS
From easydinnerideas.com
10 CHICKEN SOUP RECIPES FOR CHILLY DAYS - THE WASHINGTON POST
From washingtonpost.com
CHICKEN POT PIE CASSEROLE RECIPE - SOUTHERNLIVING.COM
From southernliving.com
CHICKEN CACCIATORE - ONCE UPON A CHEF
From onceuponachef.com
MARINATED CHERMOULA CHICKEN AND VEGETABLES RECIPE - EAT …
From eatsmarter.com
CHERMOULA CHICKEN WITH POTATOES AND TOMATOES - RECIPE
From houseandgarden.co.uk
5-MINUTE CHERMOULA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN AND VEGETABLE KEBABS | UKRAINIAN RECIPES
From ukrainian-recipes.com
MOROCCAN-SPICED ROASTED CHICKEN WITH ROOT VEGETABLES AND …
From traeger.com
COQ AU VIN RECIPE (FRENCH CHICKEN IN WINE) - AN EDIBLE MOSAIC™
From anediblemosaic.com
CHERMOULA RECIPE – MOROCCAN MARINADE OF HERBS AND SPICES
From tasteofmaroc.com
CHICKEN NOODLE SOUP - THE KITCHEN MAGPIE
From thekitchenmagpie.com
CHERMOULA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHERMOULA - A TRADITIONAL MOROCCAN RECIPE | GREEDY GOURMET
From greedygourmet.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #main-dish #potatoes #poultry #vegetables #african #easy #dinner-party #kid-friendly #low-fat #moroccan #chicken #dietary #spicy #one-dish-meal #low-sodium #low-cholesterol #low-saturated-fat #comfort-food #inexpensive #healthy-2 #low-in-something #meat #chicken-breasts #taste-mood #savory #presentation #served-hot
You'll also love