Roast Chicken Charmoula

By Jackie DeKnock  ,

November 23, 2015

Charmoula is a kind of relish-marinade of finely sliced or torn herbs with various names, the name is derived from the word meaning “to tear lightly.”

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Ingredients

6 chicken breasts

3 garlic cloves

1 piece ginger root

1/2 cup packed fresh coriander leaves

1/3 cup packed fresh parsley leaves

1 teaspoon paprika

1 teaspoon freshly ground cumin

¼ tsp. cayenne pepper

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/4 teaspoon ground cinnamon

1/3 c extra virgin olive oil

3 tbsp. lemon juice

Method

Chop garlic with ginger in a food processor or blender, then chop in the coriander & parsley.

Blend in paprika, cumin, cayenne, salt, pepper, cinnamon and then add the oil and lemon juice.

Spread over chicken, place in ceramic or glass dish, cover and marinate 1-2 hours in refrigerator.

Absolutely delicious results on the barbeque OR bake on a baking sheet at 375 F for 30 minutes and then cover with foil and roast for 10-15 minutes longer.

Suggested Side:
Serve with couscous, Morocco’s national dish. It is made with the finest French durum wheat and nothing is quicker and easier to make. Couscous typically comes in a box and is plain (although many now have flavours added). Simply follow the instructions on the box and boil water (or stock), stir in the couscous, add olive oil and immediately take it off the burner and let it set for 5 minutes. Fluff and serve steamed couscous sprinkled with freshly chopped coriander.

Travel Tip if you’re heading to Morocco:
Foreign Exchange Rates - Going to a big city? Use your credit card or ATM card for the best exchange rates on purchases. Small Foreign Exchange houses can give you horrible rates. But, do take a little bit of local currency, just in case!


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