Today in Eating By Heart with Colombe Jacobsen, you'll be making marinated chicken with charmoula sauce! In this dish you'll be using a lot of herbs and spices that bring a lot of flavor without a lot of fat.
First you'll be combining some cumin, Turkish paprika, cayenne pepper, and sea salt with some olive oil. This will be the marinade so a lot of the olive oil will cook off (so don't worry, we're not using so much fat in the recipe!). Then squeeze some lemon juice into this mix, and then add some fresh grated or minced garlic. Then you're going to add your fresh herbs, which are fresh parsley and cilantro. These add a nice burst of freshness to the charmoula sauce. Before continuing, you might want to reserve some of this Charmoula sauce on the side to top off your complete dish at the end!
Next, you're going to submerge your chicken breast. The chicken breast Colombe has is pounded, which means they're thin and they'll cook evenly. You also want to trim off any extra fat. Place your chicken into this sauce and have those soak up the marinade on the side for a little while. The marinated chicken should sit for a few hours before cooking.
Now you're ready to start cooking! Grease a pan and start placing the marinated chicken breasts right on top until you get some grill marks on the bottom side, then flip them over for a few minutes. Cook to taste and you can add any side you'd like to this extremely flavorful chicken!