Moroccan Chicken Chermoula and Grilled Pepper Sandwich
This Moroccan sandwich is my go-to for a quick lunch with character! The chicken marinated in chermoula—that iconic Moroccan sauce made with fresh herbs, garlic, cumin, and preserved lemon—releases enchanting aromas as soon as it hits the pan. The grilled peppers add a smoky sweetness that perfectly balances the spice intensity. If you're wondering which spices are essential in Moroccan cooking, remember the trio of cumin, paprika, and turmeric: they are the foundation of many dishes. And for an authentic taste, don't hesitate to use homemade preserved lemon. This sandwich is perfect for a fast, flavorful meal that transports you straight to the streets of Marrakech.
Ingredients
- Traditional Moroccan bread (msemen or pita bread)4 breads
- Chicken breasts500 g
- Red and green bell peppers2
- Onion1
- Garlic2 cloves
- Fresh parsley1 bunch
- Fresh coriander1 bunch
- Preserved lemon1/2
- Olive oil3 tbsp
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Turmeric1/2 tsp
- Salt and pepperto taste
Instructions
- 1
Make the chermoula: blend garlic, parsley, coriander, preserved lemon, olive oil, cumin, paprika, turmeric, salt, and pepper. Coat the chicken breasts with this marinade and let rest for 15 minutes.
- 2
Meanwhile, grill the whole peppers over a flame or in the oven until the skin blackens. Let cool, peel, and cut into strips.
- 3
Heat a skillet with a drizzle of olive oil and cook the marinated chicken breasts for 5-7 minutes per side until golden and cooked through. Slice them.
- 4
Cut the breads in half and lightly toast them. Spread the inside with a little remaining chermoula.
- 5
Fill each bread with sliced chicken, grilled pepper strips, and finely sliced red onion. Drizzle with olive oil and serve hot.
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