Chermoula Chicken - Ep 26 S02 скачать в хорошем качестве

Chermoula Chicken - Ep 26 S02

Pulled together in the times of Covid-19 , this recipe is a resilient & robust dish. It has herbs that are turned into this sultry green sauce that will make you lick your fingers, after you pull apart the moist chicken. This recipe has been popular on my Instagram, throughout the lockdown & after. To us all for coming together during this bizarre time . Cheers🥂 Chermoula Chicken Serves 2- 4 (as a side) Ingredients: 650 gms Chicken on the bone (I used the whole bird cut into medium pieces) 1 1/2 cup Coriander 1/2 cup Mint 1 cup Parsley (add more cilantro if you can't find parsley) 5-6 cloves of garlic + 1 2 Green Chilis 2-3 Anchovies (optional but amazing!!) 1/4 cup Olive Oil zest of 1 Lime Juice of 1/2 a Lemon 1/2 tsp smoked Paprika 1 1/2 tsp Cumin Pwd 1/2 tsp Coriander Pwd 1 1/2 - 2 tbsp Olive oil 80gms Red Onion (half a small onion) 1 clove of garlic grated Squeeze of Lemon juice salt to taste Melted butter to brush the chicken (optional) Process: 1)In a blender add your herbs, 1/4 olive oil, anchovies, garlic & chili, zest, lemon juice & spices and blend until smooth. 2) Score & salt your chicken pieces with about 1/2 tsp of salt & then add 1 tbsp of the chermoula sauce, set aside for a minimum of 15 minutes to an hour (in the fridge). Set aside the sauce. 3)Preheat your oven at 180°C with the shelf closest to the grill , with the grill turned on, (preheat for about 15 mins) Then in a large skillet on the stove , heat up the remaining olive oil. Once hot, add the chicken to sear on the scored side down. 4) Once golden brown on one side, flip around the chicken all on a high flame. Remember don't cook the chicken completely on the stove as we will finish in the oven. 5)Once chicken is golden on both sides, turn off the flame & immediately add 1/4 cup of chicken stock on the base of the pan & not on the chicken. Place in the oven, for medium pieces it may take 18 to 20 minutes, less time for smaller pieces. The chicken should read 75°C in the thickest part, if you check with a meat thermometer . 6)Remove the chicken from the skillet & in the same pan, on the stove, add your onion (small dice) & stir gently on medium flame until softened, then grate 1 clove of garlic in. Stir & then add the Chermoula sauce, stir gently for a few minutes until it darkens to a deep green, then add the Chicken Stock & stir to incorporate. Let it cook for a few more minutes on a low flame. Once the oil separates from the sauce- it is done. 7) Taste for salt & adjust. Then add a nice squeeze of Lemon , stir & add the chicken atop of the sauce, don't cover the chicken with the sauce. Garnish with large slices of Lemon & serve hot. **To finish on the stove, allow the chicken to be seared & then bring the flame low until chicken is cooked. Next remove the chicken add some more oil, the onion, the garlic & the sauce & follow the recipe from step 6🙌🏾 Serve hot with rice, quinoa or french bread with butter & a salad. ------------------------------------------------------------------------------------------------------------------- Host- Nicole Barua 💕Instagram - @thehungryhedon 💕Email - bitemewithnicole@gmail.com (only work emails🙏🏽) -------------------------------------------------------------------------------------------------------------------- Opening animation by Saloni Nath (Facebook) Video by Asheville Fernandes Editing & Photography by Nicole Barua.