One pan, Chicken Piccata with Lemon and classic Moroccan Chermoula Natural Spice Seasoning

Why you will like this recipe and natural Moroccan Chermoula Spice Seasoning

Beautifull easy on a busy evening with the Chermouls Spice, Flour and Parmesan crusted chicken giving totally memorable flavours to the dish.

• 70g Pouch - $9.50   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

Your Natural Chermoula Spice Pouch will contain: Allspice, Sumac, Parsley, Ginger, Paprika, Cumin, Coriander, Cinnamon, Turmeric, Black Pepper, Chili Flakes*

When you order you will receive the zip lock natural Spice Road Chermoula Spice Seasoning pouch together with a printed hard copy of the recipe.

The 70g Herb and Spice pouch will give approx. 6 meal servings, each with 4 people (depending on serving size)

You will need Serves 4

600g x Chicken breast - sliced horizontally then lightly flattened for even cooking

2 x Medium Leeks, washed and sliced. Shallots would also work nicely.

4 x Tablespoons butter - divided

Plain flour

4 x Tablespoons freshly grated parmesan cheese

1 x Cup best chicken stock - really important - home made style. Avoid over salted supermarket stocks

1 x Cup heavy cream

2 x Tablespoons capers - chopped and rinsed to remove excess salt

1 x Cup flat leaf parsley - chopped

6 x Tablespoons lemon juice - important

Salt to your taste or special diet

4 x Teaspoons of the Chermoula Spice Seasoning from the Chicken Piccata Spice Pouch

Method

Pat the chicken dry then lightly cover the chicken with olive oil and in a small bowl place the Chermoula Spice Seasoning (4 x teaspoons) flour, parmesan and olive oil to make a paste. Then using your hands, rub well into the chicken so it clings well to the chicken when browning - important - together with your preferred salt. Refrigerate for at least 30 minutes then return to room temperature.

Then in a medium hot pan add 2 x tablespoons of the butter and a little olive oil and brown the seasoned chicken on all sides and set aside.

Next, in the pan, add the leeks with the remaining butter and a little more olive oil and fry down until nicely caramelised and soft.

Now add the chicken stock to deglaze the pan, stir well then add the heavy cream, lemon, capers and parsley and stir again.

Return the chicken to the pan, cover with the sauce and cook over a medium heat, stirring a couple of times, until the chicken is firm but not over cooked - about 15 minutes. Serve with your choice of rice or pasta.