Red Chermoula Chicken Breasts with Freekeh
Omayah Atassi
Category
Entree
Cuisine
Mediterranean, Moroccan
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Marinating Time
4 Hours
Total Time
5 Hours 20 Minutes
Juicy roasted chicken breasts get a bold Moroccan flavor from red chermoula — a vibrant marinade made with preserved lemon, garlic, tomato paste, and warm spices. Paired with nutty, smoky freekeh, this dish is deeply satisfying and layered with flavor. Save time and make the chermoula ahead of time.
Ingredients
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1 teaspoon saffron threads
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2 preserved lemons (pulp only; reserve rind for garnish)
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6 garlic cloves, roughly chopped
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3 cups loosely packed cilantro leaves
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2 cups loosely packed parsley
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1/4 cup tomato paste
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon paprika
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1 teaspoon ground turmeric
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1 teaspoon ground ginger
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1/4 teaspoon crushed red pepper flakes
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1/2 teaspoon kosher salt
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1 cup extra virgin olive oil, more if necessary
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2 pounds boneless skinless chicken breasts
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2 teaspoons extra virgin olive oil
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1 small onion; half sliced for garnish, half diced for sauce
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Kalamata olives (optional), for garnish
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1 tablespoon extra virgin olive oil
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1 small onion, diced
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2 cups freekeh, picked over for stones
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon ground cinnamon
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3 1/2 to 4 cups chicken stock, divided
For the Red Chermoula
For the Chicken
For the Freekeh
Directions
Make the Red Chermoula. Bloom saffron by grinding the threads in a mortar and pestle and adding 2 ice cubes. Set aside; once the ice cubes are melted, it’s ready to be used. Meanwhile, peel the preserved lemon and take out the seeds. Add the pulp to a food processor or blender. Chop and reserve the rind for garnish. To the food processor or blender add the garlic, cilantro, parsley, tomato paste, cumin, coriander, paprika, turmeric, ginger, crushed red pepper flakes, salt, the saffron and water, and the olive oil. Pulse until just combined. If you need more oil to get the blades going or combine, add more, a tablespoon at a time.
Marinate the chicken. Place chicken in a bowl or zip-top bag with 3/4 cup of the red chermoula. Refrigerate for 4 hours or overnight. Reserve remaining chermoula in an airtight container in the refrigerator.
Get ready to roast. Remove the chicken from the fridge 30 minutes before roasting. Preheat oven to 425°F (220°C).
Cook the freekeh. In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until golden brown. Use a slotted spoon to transfer the onions to a small bowl and set aside. Add the freekeh to the pot and toast for about 5 minutes, stirring frequently, until it smells nutty and begins to turn golden. Season with salt, black pepper, and cinnamon. Stir in the sautéed onions. Pour in 3¼ cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and cook until freekeh is tender and chewy, about 30 minutes. If, after that time, the freekeh isn’t yet tender and the liquid has evaporated, add an additional 1/4 cup of stock, cover, and continue cooking. Check every 10 minutes, adding more stock as needed, for up to an hour. Once tender and chewy, remove from heat and let sit, covered, for 10 minutes before serving. Stir the diced sautéed onions into the finished freekeh.
Sauté the onions. In a separate pan, warm 1 teaspoon of olive oil over medium-high heat until shimmering, add the sliced onion and cook until deeply browned, lowering the heat as needed to not burn. Set aside on a paper towel-lined plate to use for garnish.
Roast the chermoula chicken. Remove chicken from marinade, scraping off the excess and discarding it, then place the chicken on a baking sheet. Roast the chicken 15 to 20 minutes, until cooked through, when an instant-read thermometer reads 165°F, or when the juices run clear. Set chicken aside to rest.
Make the chermoula sauce. While the chicken and freekeh cook, in a small pan, warm 1 remaining teaspoon of olive oil and sauté the diced onion until softened and just beginning to brown, 5 to 7 minutes. Add 3/4 cup of the reserved chermoula. Simmer gently for 3 to 5 minutes until slightly thickened. Set aside.
Finish and serve. Spoon cooked freekeh onto a platter. Top with roasted chicken, caramelized onions, chopped preserved lemon rind, Kalamata olives, and serve with chermoula sauce on the side.
Recipe Note
- No preserved lemon or saffron? You can leave them out. Just add a squeeze of fresh lemon juice for acidity. The flavor won’t be exactly the same, but it’ll still be delicious.
- Short on time? Swap freekeh for swap in basmati rice, couscous, or bulgur for a faster meal that’s still full of flavor.
- Use a different cut of chicken:Swap in boneless, skinless chicken thighs in place of the breasts, or use a whole chicken cut into pieces. You’ll need to cook bone-in chicken pieces for longer, but follow the same temperature and doneness guidelines.
- You may have some red chermoula left over. Store any remaining chermoula in an airtight container in the refrigerator.
Nutrition
Calories 577, Fat 35 grams, Monounsaturated Fat 23100 milligrams, Sodium 679.8 milligrams, Sugar 3.6 grams, Calcium 84.6 milligrams, Carbs 35 grams, Saturated Fat 5 grams, Trans Fat 0.01 grams, Potassium 809.8 milligrams, Iron 3.9 milligrams, Protein 35.9 grams, Polyunsaturated Fat 3900 milligrams, Cholesterol 72.6 milligrams, Fiber 6.4 grams, Vitamin C 27.7 milligrams