CRISPY CHICKEN BREASTS WITH CHERMOULA AND ESCAROLE

Crispy Chicken Breasts with Chermoula and Escarole image

Provided by Alison Roman

Yield 4 servings

Number Of Ingredients 11

4 tablespoons olive oil, divided
2 large skin-on, bone-in chicken breasts, bones removed (1 1/2-2 pounds)
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
1 teaspoon coriander seeds, chopped
1 teaspoon cumin seeds, chopped
1/2 teaspoon hot smoked paprika
1 medium shallot, sliced into rings
1/2 cup fresh cilantro leaves with tender stems
2 tablespoons (or more) fresh lemon juice
1/2 head escarole, torn into pieces

Steps:

Heat 1 tablespoon oil in a medium skillet over medium heat. Season chicken with salt and pepper and cook, skin side down, until golden brown, 10-12 minutes. Turn and cook until cooked through, 5-8 minutes longer. Transfer to a plate; reserve skillet.
Wipe out skillet and heat remaining 3 tablespoons oil over medium heat. Add garlic, coriander, cumin, and paprika. Cook, stirring occasionally, until garlic is softened and spices are fragrant, about 2 minutes. Remove from heat, add shallot, and toss to coat; season with salt and pepper.
Combine cilantro, lemon juice, and 2 tablespoons garlic-shallot mixture in a large bowl; season chermoula with salt and pepper. Add escarole and toss to coat. Slice chicken and arrange on top. Spoon remaining garlic-shallot mixture over and drizzle with more lemon juice, if desired.