Moroccan-Style Chicken Parmigiana

Ingredients

While the original Chicken Parmigiana is typically made with Italian flavors like basil and oregano, this Moroccan adaptation incorporates traditional Moroccan spices such as cumin, paprika, and cinnamon. The tomato sauce is also infused with Moroccan flavors, including garlic, ginger, and a hint of harissa for a touch of heat. This fusion dish brings together the best of both cuisines, resulting in a unique and flavorful twist on the classic. We alse have the original recipe for Chicken Parmigiana, so you can check it out.

• 4 chicken breast cutlets 4 chicken breast cutlets
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon harissa paste (optional, for heat) 1 teaspoon harissa paste (optional, for heat)
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) fresh parsley, chopped 1/4 cup (60ml) fresh parsley, chopped
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 22g (4g sugars)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs.
3. 3.
   In a small bowl, mix together the ground cumin, paprika, cinnamon, salt, and pepper.
4. 4.
   Season the chicken cutlets with the spice mixture on both sides.
5. 5.
   Dredge each chicken cutlet in the flour, then dip it into the beaten eggs, and finally coat it with the breadcrumbs, pressing gently to adhere.
6. 6.
   Heat the olive oil in a large skillet over medium heat. Cook the breaded chicken cutlets for about 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
7. 7.
   In the same skillet, add the chopped onion and cook until softened. Add the minced garlic and grated ginger, and cook for another minute.
8. 8.
   Stir in the diced tomatoes, tomato paste, harissa paste (if using), and chicken broth. Simmer for 10 minutes, until the sauce thickens slightly.
9. 9.
   Place the cooked chicken cutlets in a baking dish. Pour the tomato sauce over the chicken and sprinkle with grated mozzarella cheese.
10. 10.
    Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
11. 11.
    Garnish with fresh parsley and cilantro before serving.

Treat your ingredients with care...

• Chicken breast cutlets — Pound the chicken breasts to an even thickness before breading to ensure they cook evenly.
• Harissa paste — Adjust the amount of harissa paste according to your spice preference. Add more for extra heat or omit it for a milder flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley or mint for a different herbaceous flavor.

Tips & Tricks

• For a crispy breadcrumb coating, toast the breadcrumbs in a dry skillet before using.
• Serve the Moroccan-style Chicken Parmigiana with couscous or quinoa for a complete meal.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the spice mixture.
• Make extra tomato sauce and freeze it for future use in other Moroccan-inspired dishes.
• Experiment with different types of cheese, such as feta or goat cheese, for a unique twist on the traditional melted mozzarella topping.

Serving advice

Serve the Moroccan-style Chicken Parmigiana hot, straight from the oven. Garnish with fresh cilantro and accompany it with a side of couscous or quinoa. This dish pairs well with a refreshing cucumber and tomato salad or a Moroccan-style carrot salad.

Presentation advice

To present the Moroccan-style Chicken Parmigiana, place a chicken cutlet on each plate and spoon the tomato sauce over the top. Sprinkle with grated mozzarella cheese and garnish with fresh cilantro leaves. Serve with a side of couscous or quinoa and a vibrant salad for a visually appealing and delicious meal.