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 )

• Kosher salt, freshly ground pepper

• 2 garlic cloves, finely chopped

• 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

How to make Crispy Chicken Breasts with Chermoula and Escarole

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.