Green Charmoula Recipes

CHERMOULA CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper and let rest while you prepare the sauce.
• 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.
• With the motor running, add in the olive oil.
• Add lemon juice, process until you have a rough paste.
• Heat the ghee or olive oil on medium high heat in a large cast iron pan.
• Preheat oven to 425°F.
• Pat the chicken pieces dry and add them to the pan skin side down. Let them cook until golden brown, about 5 to 6 minutes.
• Turn them over and cook a few minutes more.
• Remove the chicken from the pan and pour off the fat.
• Return the chicken to the pan and spread the chermoula sauce on both sides of the chicken. Save the rest of the sauce.
• Roast the chicken in the oven skin-side up, for 10 to 15 minutes, until the chicken is cooked through and the temperature near the bone is 165°F. If the breasts are done before the thighs remove them from the pan and cook the thighs until done.
• Serve with extra chermoula sauce on the side.

CHERMOULA

Steps:

• Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
• Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

GREEN CHILE CHARMOULA

Steps:

• Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
• Prepare a grill for medium-high heat. Grill scallions and chiles, turning occasionally with tongs, until lightly charred and blistered in spots but crisp-tender, about 2 minutes for scallions and about 5 minutes for chiles. Transfer to a cutting board. Let cool slightly, then chop and place in a small bowl. Add basil, cilantro, oil, and ground spices to scallions and chiles and mix well; season with salt and pepper.
• Charmoula can be made 1 day ahead. Cover and chill.

GREEN CHARMOULA

Steps:

• Pulse first 6 ingredients in a blender or food processor until a coarse purée forms. Season to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and chill. Let come to room temperature before using.