Béchiri Crunch
Background and History
Béchiri Crunch is an innovative fusion dish that combines the rich depth of Moroccan Berber cuisine with the crunchiness of French culinary techniques. The name pays homage to traditional Berber dish, "Tajine Béchir", known for its use of hearty spices and succulent meats. French cuisine contributes through crisp textures, reflecting techniques such as baking and pan-searing. The result? A crunchy, savory delight that brings together the best of both worlds, perfect for adventurous taste buds seeking something fresh yet firmly rooted in individual cultural kitchens.
The origins of Béchiri Crunch trace back to the Moroccan highlands where traditional spices like cumin, coriander, and paprika have been used for centuries. However, it's the French influence in Morocco during the early 20th century that led to the incorporation of elements like breadcrumbs and cream, shaping the dish into what you savor today. This dish is a testament to how culinary traditions can adapt and transform across time and culture, becoming more than just a meal, but a storytelling experience spanning continents.
Ingredients
- Chicken Breasts - 4 pieces, boneless and skinless
- Olive Oil - 2 tablespoons
- Garlic - 3 cloves, minced
- Onion - 1 large, finely chopped
- Cumin - 1 teaspoon
- Coriander - 1 teaspoon
- Paprika - 1 teaspoon
- Salt - 1 teaspoon or to taste
- Pepper - 1/2 teaspoon or to taste
- Lemon - Juice of 1
- Fresh Parsley - 2 tablespoons, chopped
- Breadcrumbs - 1 cup, seasoned
- Egg - 2, beaten
- Cream - 1/2 cup
- Parmesan Cheese - 1/4 cup, grated
- Cooking Oil - For frying
Preparation
Marinating the Chicken
Start by marinating the chicken breasts to ensure they absorb all the delightful spices. In a bowl, mix the olive oil, garlic, onion, cumin, coriander, paprika, salt, pepper, and lemon juice. Coat each chicken breast thoroughly with this mixture, cover, and let it marinate in the refrigerator for at least 2 hours.
Preparing the Breaded Coating
While your chicken is marinating, prepare the crunchy coating. On a wide plate, spread the breadcrumbs. In a separate bowl, beat the eggs and mix them with cream and parmesan cheese. This mixture will add a creamy layer under the crunchy breadcrumbs, enhancing the texture complexity of the dish.
Cooking Process
Assembling and Frying
- Heat cooking oil in a large skillet over medium-high heat.
- Remove the marinated chicken breasts from the fridge. Pat them dry gently with a paper towel, if necessary. Dip each piece into the egg and cream mixture, then coat thoroughly with the seasoned breadcrumbs.
- Next, place the breaded chicken into the hot oil. Fry each side until golden brown and fully cooked inside, about 8 minutes per side depending on thickness. It's advised to monitor each breast's internal temperature to ensure it reaches 165°F.
- Once done, remove the chicken from the skillet and place on a rack or paper towel to drain excess oil. Let rest for a few minutes.
Baking for Perfect Texture
To ensure that iconic crunch stays intact while the inside remains juicy, preheat your oven to 350°F. Transfer the fried chicken to a baking sheet and bake for an additional 10 minutes. This allows the coatings to firm up and evenly crisp without burning.
How to Enjoy Your Béchiri Crunch
Béchiri Crunch is best enjoyed immediately after cooking when the crunch is at its peak. Serve hot with a side of fresh parsley salad or seasoned couscous. The fresh, crisp greens complement the spiciness of the main dish, balancing the palate with each bite.
This meal pairs well with a lemon-infused iced tea or a light white wine like Sauvignon Blanc, which enhances its herbal notes. Indulge in this fusion culinary experience, letting each bite take you from the bustling medinas of Marrakech to the serene countryside of Provence.