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Moroccan Spiced Chicken Breasts

I’ve baked these spicy chicken breasts for crowds, and always receive lots of compliments. The original recipe was for grill-cooking, but this version works year-round.

Recipe information

  • Yield

    makes 6 servings

Ingredients

6 skinless, boneless chicken breast halves
1 small onion
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
2 teaspoons grated fresh ginger
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
Steamed couscous

Preparation

  1. Step 1

    Rinse the chicken breasts and pat dry with paper towels. Place in a glass or nonreactive dish.

    Step 2

    Combine the remaining ingredients, except the couscous, in a food processor fitted with the steel blade or a blender and process until pureed. Pour the mixture over the chicken breasts, cover, and refrigerate for 2 hours or overnight.

    Step 3

    Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.

    Step 4

    Remove the chicken breasts from the marinade and place on the baking pan. Place the pan on the top rack and roast for 15 to 20 minutes, until cooked through. Do not overcook. Serve the chicken with seasoned, steamed couscous, prepared according to package directions.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsCouscousPastaMoroccanNorth AfricanAfricanChicken BreastChickenPoultryCilantroHerbs & SpicesParsleyGingerMainDinnerDairy FreeNut FreeEasyWeeknight MealsRoastFood ProcessorCookbooks
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