Tuesday, August 16, 2011

Chicken in Charmoula

Charmoula is a cilantro/parsley mixture that we first tried over broiled white fish. The tart, garlicky melange brought something so wonderful to the fish that we immediately decided to try it on chicken. Once the meat has been marinated, you can grill it or bake it -- either way it turns out great. Tonight we grilled the chicken (45 minutes to 1 hour over charcoal) and served it with Spinach Garbanzos.

3/4 cup cilantro
1/3 cup parsley
3 garlic cloves, minced
1/3 cup lemon juice
3 tablespoons olive oil
3/4 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne
1 chicken, cut up for grilling

Grind together cilantro, parsley and garlic in food processor, then add all the other ingredients except the chicken and blend until as smooth as possible.

Combine charmoula with chicken in a bowl, cover and chill in refrigerator several hours or
overnight before baking or grilling.

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