Total Time
1hr
Prep 15 mins
Cook 45 mins

from Canadian Living

Ingredients Nutrition

Directions

  1. In large skillet, heat oil over medium-high heat; brown chicken all over. Transfer to plate.
  2. Drain fat from pan; fry onion, garlic, paprika, cumin, salt, pepper and cinnamon over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
  3. Sprinkle flour over onion mixture; cook, stirring, for 1 minute. Pour in stock and bring to boil, scraping up brown bits.
  4. Return chicken and any juices to skillet; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.
  5. Add coriander, parsley and lemon juice.
  6. Make-ahead Option : Before adding the coriander, parsley, and lemon, let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 24 hours or freeze for up to 1 month.
  7. Slow Cooker Charmoula Chicken: Do not remove skin. After browning chicken, transfer to slow cooker. Continue with recipe, omitting flour and scraping stock mixture into slow cooker. Cover and cook on low for 4 hours.
  8. Skim off any fat. Whisk 1/3 cup (75 mL) water with 1/4 cup (50 mL) all-purpose flour and whisk into slow cooker; cover and cook on high for about 15 minutes or until thickened. Remove skin if desired. Stir in coriander, parsley and lemon.

Reviews

(2)
Most Helpful

This is very flavorful chicken! I made it with b/s chicken thighs; I had 5 so there was more sauce which was perfect. I think I would prefer a little less cumin, but other than that it was great. Made for ZWT6 NA*ME.

AZPARZYCH June 09, 2010

This is so good with so many great flavors!! My picky DD especially liked this ( even though I had to debone it and get anything she thought was "icky" off!). Thank you!! ZWT6- Xtra Hot Dishes-

kellychris June 08, 2010

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