Roast Chicken Charmoula-Moroccan Recipe - Cooking Index
Roast Chicken Charmoula-Moroccan Recipe - Cooking Index
| Charmoula sauce | ||
| 3 | Garlic | |
| 1/2 | Fresh ginger root | |
| 1/2 cup | 8g / 0.3oz | Fresh cilantro - packed |
| 1/3 cup | 78ml | Fresh parsley - packed |
| 1 teaspoon | 5ml | Paprika |
| 1 teaspoon | 5ml | Ground cumin |
| 1/4 teaspoon | 1.3ml | Cayenne |
| 1 teaspoon | 5ml | Salt |
| 1/3 cup | 78ml | Olive oil |
| 3 tablespoons | 45ml | Lemon juice |
| 4 | Skinless chicken breast halves |
In a food processor, chop garlic with ginger. Chop in cilantro and parsley. Blend in paprika, cumin, cayenne and salt. Blend in oil and lemon juice. Spread over chicken. Place in a covered dish and marinate in refrigerator for at least 1 hour or up to 2 hours. Place chicken, meaty side up on foil or parchment paper lined baking sheet. Roast in 375 degree oven for 30 minutes Cover loosely with foil and roast for 10-15 minutes longer or until no longer pink in center.
Source Canadian Living Magazine-Feb./98
NOTES : Charmoula is a paste-like sauce made from herbs and spices that is used in Moroccan cooking. It can be stirred into fish soups or used as pesto on lamb chops. It can also be used as a marinade or a spice rub.
Bill the Recipe Editor's notes:
[Charmoula
1/2 cup chopped fresh parsley 1/2 cup chopped fresh cilantro (or mint) leaves 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 tablespoon paprika 1 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground thyme 1/2 teaspoon cayenne pepper
Combine all the ingredients in a food processor and puree to a smooth paste. The paste will last about 1 week refrigerated.]
Source:
Canadian Living Feb./98
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