Chermoula Chicken & Saffron Rice
When it comes to cooking during the week, I like to keep it simple and do a few meals that can go from prep to plate in under an hour. But, that doesn’t mean that I want to skimp on flavor just because something is simple to prepare.
One of my favorite quick and easy meals to make is chermoula chicken, which is made from a Moroccan sauce bursting with spice goodness. The sauce is so versatile it could work on a variety of meats, including fish, and takes practically no time to prepare.
I almost always have chermoula chicken with saffron rice, which is so ridiculously easy to make you will want to buy huge $40 bags of saffron just so you can make it all the time.
This recipe is based on an adaption from Epicurious by the Eclectic Cook. I’m heavy handed with spice and I like a bit of heat, so I adjusted the spicing proportions to suit my own taste. What you want to achieve is a bit of tang, some herbaceous flavor, a little heat and some smokiness, but the sauce is flexible enough that you can adjust to your preferences.
After you marinate the chicken for a bit (I’ve found 30 minutes is enough time), you put them on skewers, slap them on the grill and a few minutes later you’re good to go.
The saffron rice is even easier to make. Seriously, it requires just a few ingredients and comes out delicious and perfectly every time. I kid you not. It barely sticks to the bottom of the pot and is fluffy and wonderful when you take the lid off after 20 minutes. The secret to making great saffron rice is butter and liberal amounts of saffron. I used to be frugal with the amount of saffron I used since it tends to cost a pretty penny, but I quickly realized that the intense color and flavor only comes from using more than you would normally be comfortable with.
If you can spare 20 minutes (not including prep), you will have an awesome gluten-free meal that will shake up that weekly dinner menu just enough to keep you on your toes.
- 1 cup cilantro
- 1 cup parsley
- 1 lemon
- 2.5 tsp sweet paprika
- 1 tsp salt
- 1.5 tsps cumin
- 1 tsp tumeric
- 1.5 tsp cayenne pepper
- 4-5 garlic cloves
- 1/2 cup olive oil
- 1 cup of basmati rice
- 2 tblsp butter
- 1/2 tsp of saffron
- 1 tsp of salt
- 2 cups of water