Crispy Chicken Breasts with Chermoula and Escarole

Ingredients for Crispy Chicken Breasts with Chermoula and Escarole

• 60ml olive oil, divided

• 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–900g )

• Sale kosher, pepe macinato fresco

• 2 spicchi d'aglio, tritati finemente

• 1 teaspoon coriander seeds, chopped

• 1 teaspoon cumin seeds, chopped

• 1/2 teaspoons hot smoked paprika

• 1 medium shallot, sliced into rings

• 1/2 cup fresh coriander leaves with tender stems

• 2 tablespoons (or more) fresh lemon juice

• 1/2 head escarole, torn into pieces

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.

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.

Combine coriander, 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.

Avvertenza

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