Name: Crispy Chicken Breasts with Chermoula and Escarole
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 Servings
Ingredients: 4 tablespoons olive oil, divided; 2 large skin-on, bone-in chicken breasts, bones removed (1½–2 lb.); Kosher salt and freshly ground black pepper; 2 cloves garlic finely chopped; 1 teaspoon coriander seeds, chopped; 1 teaspoon cumin seeds, chopped; ½ teaspoon hot smoked paprika; 1 medium shallot, sliced into rings; ½ cup fresh cilantro leaves with tender stems; 2 tablespoons (or more) fresh lemon juice; ½ head escarole, torn into pieces

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Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

Recipe notes