Chicken Cutlets with Chermoula

Kristine Kidd

Quinoa is the perfect accompaniment to this spicy chicken; put it on to cook just before sautéing the chicken.

Makes 2 servings, plus leftovers

Print Recipe

Course Sunday Suppers, Weeknight Dinners

Servings 2

Ingredients

Chermoula

½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 teaspoon paprika
1/8 teaspoon cayenne pepper
¼ cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 shallot, minced
2 tablespoons minced fresh cilantro or Italian Parsley
Coarse kosher salt and freshly ground pepper

Chicken

1 to 1¼ pounds chicken breast cutlets
Coarse kosher salt and freshly ground pepper
1 tablespoon olive oil
Rice flour

Instructions

For the chermoula: Heat a small skillet over medium heat. Add the cumin and coriander seeds and toast until fragrant, stirring frequently, about 1 minute. Transfer to a mortar or spice grinder, and grind coarsely. Transfer the seeds to a small bowl. Add the paprika and cayenne, and then mix in the oil, lemon juice, shallot, and cilantro. Season to taste with salt and pepper.
For the chicken: Sprinkle the chicken on both sides with salt and pepper. Heat the oil in a heavy large nonstick skillet over medium-high heat. Dredge the chicken in flour, and then add to the skillet. Sauté until brown and just cooked through, about 3 minutes on each side.
Transfer the chicken to warmed plates. Spoon a little chermoula over and serve right away.

Notes

Tips

Organic chicken breast cutlets- I used Rosie organic chicken, because it is so tasty, it is worth the extra cost. I find it at Gelson’s markets; Whole Foods markets and Trader Joe's markets also sell organic chicken cutlets.

Quinoa- This quick cooking grain is available at Trader Joe’s markets, and I always keep a package in the cupboard.

Leftovers

Plan ahead, and you can enjoy a quick tabbouleh-like salad on another day. On the first night, prepare the complete vegetable recipe, 1 to 1¼ pounds of chicken, and 1½ cups of quinoa. Chill the leftovers. To make the second dinner, turn out the vegetable mixture on a cutting board, and chop everything into about ½-inch pieces. Cut the chicken into ½-inch pieces. Combine the leftover quinoa with the cut up vegetables and chicken, and the remaining chermoula sauce. I like to mound the salad on a bed of baby lettuce that has been tossed with olive oil and lemon juice.

The chermoula is also terrific with fish, eggs, and potatoes, so consider making a big batch, and keeping it in the refrigerator to spice up other meals.