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  • Chermoula Rubbed Organic Chicken Leg Roulade

Chermoula Rubbed Organic Chicken Leg Roulade.jpg

Chermoula Rubbed Organic Chicken Leg Roulade

Servings: 50

Ingredients

  • 1 tbsp. Kosher Salt
  • 2 tbsp. Coriander
  • 2 tbsp. Cumin
  • 1/2 tsp. Cayenne
  • 1/2 c. Parsley — chopped
  • 1 c. Green Onions — chopped
  • 1/2 c. Fresh Mint — chopped
  • 1/2 c. Cilantro
  • 1/4 c. Dijon
  • 1 c. Extra Virgin Olive Oil
  • 1/4 c. Extra Virgin Olive Oil
  • 3/4 c. Extra Virgin Olive Oil
  • 1/2 c. Honey
  • 8 c. Israeli Cous Cous
  • 1/4 c. Lemon Juice
  • 3/4 c. Lemon Juice
  • 1/4 c. Ras El Hanout
  • 5 c. Cilantro Leaves
  • 3 c. Flat Leaf Parsley Leaves
  • 1 1/2 c. low fat Feta cheese
  • 6 cloves Garlic — minced
  • 6 cloves Garlic — Roasted
  • 8 cloves Garlic
  • 4 English Cucumber — small diced
  • 4 Large Shallots — Roasted whole
  • 6 Large Tomato — seeded & small diced
  • 8 Lemons — juiced (zest from 4)
  • 25 Organic Chicken Leg Quarters — Deboned
  • 12 Red Bell Peppers — Charred, seeded, and peeled
  • Charred Pepper Puree
  • Israeli Cous Cous Salad
  • Salt & Pepper to taste
  • Salt & Pepper to taste

Instructions

  1. Heat oven to 400 degrees.
  2. Heat a large saute' pan over medium high head and add oil to the pan.
  3. Place the roulades in the pan. Sear the roulades on all sides.
  4. Place the pan in the oven for about 10 minutes.
  5. Rest the roulades before cutting
  6. Cut the roulade into four or five slices. Serve with Israeli Cous Cous & Roasted Pepper Puree
  7. Bring a pot of water to a boil.
  8. Season the meat on both sides with seasonings. Place chicken skin side down on a cutting board.
  9. Garnish each piece of chicken with the herb and lemon mix.
  10. Tightly roll up each chicken leg. Wrap the roulade tightly in plastic wrap and then in aluminum foil.
  11. Place the roulades into the boiling water. Cover the pan and reduce heat until water returns to a light simmer.
  12. Poach roulades until internal temperature reaches 165°F. Meanwhile, fill a large bowl with cold or ice water.
  13. Remove chicken from the poaching liquid and place in a chilled water bath.
  14. Unwrap the roulades. Pat away any moisture with paper towels, set aside.