Hey guys! So, this recipe is inspired by a dish from a place that I like to have lunch at A LOT, called Kitch Organic, here in Red Bank. Yeah, I must admit I do like to go out to lunch. More so than dinner, actually, now that I think about it. All of the food at Kitch is organic, unprocessed and purely delicious.
Frankly, we need more places like this around – that serve clean food and feels good in your tummy. I feel like things are slowly coming around though, don't you? It seems to me that more and more people are paying a bit more attention to what they're eating and realizing what impact food can have on their body.
So, you may wonder what is it that I order when I'm at Kitch Organic? Well, I can't get enough of their chimichurri pulled chicken served over a veggie latke. I just freakin' love it! I always thought of recreating this dish at home, but wanted to give it a twist.
I've been spotting the word chermoula on menus a lot lately. And after looking it up on the internets, it turns out it's like the North African answer to chimichurri and pesto, but with a kick. This herb sauce has all these great spices like cumin, coriander and smoked paprika in it. Giving chermoula a try was a must, and what better way than adding it to pulled chicken. And there was my twist.
By the way, chermoula can also be used for marinating fish and chicken. I can totally see myself making a couscous with this one day, adding carrots and what not. Ideas, ideas, ideas.
So, this recipe requires a little more work guys! I know, I know! But it will be well worth it in the end. I promise! Start by slow-cooking the chicken, and then in the mean time you can prepare the chermoula and grate the veggies. You can do it!
Just making the chermoula alone is worth the effort. It will add so much flavor and a little kick to your pulled chicken. I took the quick slow-cooking approach here (what an oxymoron, right?) – so instead of slow-cooking the chicken in the slow-cooker for 8 hours (which you can, if you like), I simply simmered the chicken in an enamel cast pot for a couple of hours and voila! Enjoy!
Chermoula Pulled Chicken on Sweet Potato and Beet Hash
For the quick slow-cooker chicken
10 ounces of chicken breast (so pretty much one big chicken breast)
1 tablespoon of olive oil
about 1/2 cup of chicken broth
salt and pepper to taste
make it :
Heat olive oil in a small enamel cast pot over medium-low heat. Add the chicken and slightly brown on each side. Season with salt and pepper. Add chicken broth and simmer on low for about 1h30-2 hours, turning the chicken once in a while. Add a little more broth if it looks a little dry in there. You'll know when the chicken is ready when you can easily pull it apart with 2 forks. Makes about 2 cups of pulled chicken.
Add the chermoula to the pulled chicken and toss.
For the chermoula
between 1/4 - 1/2 teaspoon teaspoon coriander seeds
between 1/4 - 1/2 teaspoon cumin seeds
1 garlic clove
1/3 cup extra-virgin olive oil
1/8 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 tsp teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
1/2 cup (packed) cilantro leaves with stems
1/2 cup (packed) parsley leaves with stems
make it :
Toast coriander and cumin seeds in a small nonstick pan at low heat for about 5 minutes, until fragrant. Stir the seeds around occasionally. once a bit cooled off, crush the seeds with something flat, like a wooden spoon or a small glass.
In a blender purée all the above ingredients. Making sure the spices are very smooth.
Transfer to an airtight container and refridge up to 4 days. Makes about 1/2 cup of chermoula
For the sweet potato and beet hash brown
2 small beets and 1 medium sweet potato, both peeled, rinsed and grated thickly with a hand held grater, or with the shredding blade of your food processor. Whichever suits your fancy.
2 tablespoons olive oil
salt and pepper to taste
make it :
In a bowl mix the grated veggies with some salt and pepper. Add about 1/2 cup of the mixture (depending how big you want your hash brown to be) to a nonstick pan. Pat down the hash brown using the back of a spatula. Cook for about 8 minutes on low-heat, until the edges start looking crispy and brown. Flip the hash brown and repeat on the other side, patting it down again. Makes about 4-5 small hash browns, you could also do 2 big ones.