Castella Imports

Chicken Breasts with Charmoula


1 Tbsp. plus ¼ Tsp. Castella Paprika
1 Tsp. Castella Ground Cumin
2 Cloves Garlic (crushed)
⅓ Cup Lightly Packed Cilantro, plus 8 sprigs  for garnish
⅓ Cup Fresh Parsley
7 Tbsp. LIRA Pure Olive Oil
Grated Orange Zest (½ orange)
2 Tbsp. Castella Lemon Juice
¼ Tsp. Castella Red Cayenne Pepper
¾ teaspoon salt
Freshly Ground Castella Black Pepper (to season)
4 boneless, skinless chicken breasts (about 1 pounds in all)


  1. In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds. Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, ½ teaspoon of the salt, and ¼ teaspoon black pepper. Leave in the blender.
  2. Put 1 tablespoon oil in a nonstick frying pan over moderate heat. Season the chicken with ¼ teaspoon salt, ¼ teaspoon paprika, and ⅛ teaspoon black pepper. Brown 5 minutes. Turn; cook until just done, 4 to 5 minutes longer. Blend the sauce to re-emulsify; serve over the chicken. Sprinkle with the tomatoes and top with the cilantro sprigs.

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