Crispy Chicken Breasts With Chermoula And Escarole Recipe

Name: Crispy Chicken Breasts With Chermoula And Escarole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, divided; 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds); Kosher salt, freshly ground pepper; 2 garlic cloves, finely chopped; 1 teaspoon coriander seeds, chopped; 1 teaspoon cumin seeds, chopped; 1/2 teaspoon hot smoked paprika; 1 medium shallot, sliced into rings; 1/2 cup fresh cilantro leaves with tender stems; 2 tablespoons (or more) fresh lemon juice; 1/2 head escarole, torn into pieces

Servings: persons

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

1
Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet.
2
Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
3
Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, divided, 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds), Kosher salt, freshly ground pepper, 2 garlic cloves, finely chopped, and more.

Yes, Crispy Chicken Breasts With Chermoula And Escarole falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken Breasts With Chermoula And Escarole

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