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Crispy Chicken Breasts with Chermoula and Escarole

Alison Roman
  • 45 minutes
  • Serves 4

INGREDIENTS

2

Chicken breasts, large skin-on bone-in

1/2 cup

Cilantro leaves with, fresh stems tender

1/2

head Escarole

2 cloves

Garlic

1

Shallot, medium

2 tbsp

Lemon juice, fresh

1 tsp

Coriander seeds

1

Kosher salt and freshly ground black pepper

1/2 tsp

Paprika, hot smoked

4 tbsp

Olive oil

1 tsp

Cumin seeds