1 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 cup parsley leaves, chopped
1/2 cup cilantro leaves, chopped
1/2 teaspoon cayenne
1 Tablespoon paprika
2 teaspoons cumin seed, toasted, ground
2 teaspoons kosher salt
1/4 teaspoon pepper
1/4 cup lemon juice
8 six-ounce pieces of chicken
3/4 cup flat leaf parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup basil leaves, torn if half if leaves are large
1/4 cup fresh mint leaves
2 cups baby arugula
1 1/2 Tablespoons extra-virgin olive oil
1 Tablespoon fresh lemon juice
1 small clove garlic, peeled and minced
Large pinch of kosher salt and fresh black pepper to taste
Preheat Oven to 400ºF.
Prepare Charmoula: In a medium non-reactive bowl, combine: olive oil, chopped parsley, chopped cilantro, cayenne, paprika, cumin, salt and pepper. Transfer one-third of the charmoula to a separate non-reactive bowl and add the lemon juice and set aside.
Marinate Chicken: Marinate chicken in the two-thirds of the charmoula (the part without the lemon juice) for 1-2 hours or in an instant marinator according to manufacturers instructions.
Grill Chicken: Heat a ridged grill pan (or the barbeque) to high heat. Brush grill pan with canola oil. Sear chicken on one side to create grill marks. Remove from heat and transfer to a sheet pan, grill marks up. Baste the chicken generously with the lemon-flavored charmoula mixture. Transfer chicken to a sheet pan and when all is finished cooking, transfer the sheet pan to the oven. Finish cooking in the oven, until the internal temperature is 150ºF, about 10 minutes.
Assemble Herb Salad: Pick all the herb leaves and put into a medium bowl. In another bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper to taste. Five minutes before ready to serve, add half of the dressing and toss gently to coat. Add more as needed—the herb leaves should be coated and shiny but not drenched.
Serve: Transfer the chicken to a platter and serve garnished with the herb salad.
Recipe created by Parties That Cook®