Grilled Chicken with Chermoula
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 8 • Difficulty: Easy
Chermoula, a North African spiced herb sauce, is great on chicken but equally winning spooned over fish and vegetables. Toasting and grinding the whole spices significantly deepens their flavour.
Ingredients
Coriander seeds
2 tsp(s)
Cumin seeds
2 tsp(s)
Kosher salt
1½ tsp(s), divided
Garlic powder
1 tsp(s)
Black pepper
½ tsp(s)
Extra virgin olive oil
6 tbsp(s), divided
Uncooked boneless skinless chicken breast
48 oz, 8 (6-oz) breasts
Garlic clove
2 clove(s), medium
Cilantro
1 cup(s), leaves and tender stems, chopped
Fresh parsley
1 cup(s), flat-leaf, leaves and tender stems, chopped
Fresh mint leaves
⅓ tsp(s), chopped
Lemon zest
1 tsp(s)
Fresh lemon juice
1½ tbsp(s)
Paprika
½ tsp(s), smoked variety
Crushed red pepper flakes
¼ tsp(s)
Instructions
1
Prepare outdoor grill for medium-high heat or grill pan over medium-high. Heat small skillet over medium. Add coriander and cumin seeds and cook, shaking pan frequently, until toasted and very fragrant, about 2 minutes. Immediately transfer seeds into mini food processor and pulse until almost ground, about 10 times.
2
Transfer 3⁄4 tsp ground spices to small bowl and stir in 1 tsp salt, garlic powder, and black pepper. Brush 1 tbsp oil over chicken and sprinkle both sides with spice blend. Arrange chicken on grill rack. Grill until thermometer inserted into center of chicken registers 165°F, about 5 to 6 minutes per side. Place chicken on platter and tent with foil to keep warm.
3
Add garlic cloves to remaining ground spices in food processor. Pulse until garlic is finely chopped, 4 to 5 times. Gradually add herbs, pulsing between additions, until finely chopped. Add lemon zest and juice, paprika, crushed red pepper, and remaining 5 tbsp oil and 1⁄2 tsp salt and process until well blended. With processor running, drizzle in 3 tbsp water. Serve chermoula with chicken.
4
Serving size: 1 chicken breast and 1 1⁄2 tbsp sauce
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