Thursday, September 3, 2009

Chicken with Tomatoes and Cumin (aka Moroccan Chicken)

This dish delivers big flavor with minimal work. It's also healthy and inexpensive (if you buy boneless, skinless chicken on sale). My entire family enjoyed it.

Recipe from How to Cook Everything, 10th ann edition (original boring recipe title: "Chicken Cutlets with Tomatoes")

  • 1/4 c. chopped parsley or cilantro
  • 1 T. cumin
  • 1/2 t. coriander
  • 1 t. minced garlic
  • 2 cups chopped tomatoes (canned are fine--just drain slightly; for fresh, don't bother peeling, but do scoop out some seeds)
  • 2 T. olive oil
  • 1.5 pounds boneless, skinless chicken
  • salt and pepper to taste
  1. Preheat oven to 400 degrees.
  2. Pound chicken if necessary for uniform thickness; chicken tenders won't need pounding.
  3. Combine parsley or cilantro with half the cumin, all the coriander, the garlic, and some salt and pepper. Rub onto both sides of chicken.
  4. Combine tomatoes with remaining cumin, olive oil, and some salt and pepper.
  5. Place half the tomato mixture in bottom of a roasting pan (I used an 8x8-inch pan). Place chicken on top. Spread remaining tomato mixture on top of chicken.
  6. Bake until chicken is done, basting occasionally with any juices. Average time: 20 minutes.
Serves 4-6
Serving suggestion: steamed green veggie (green beans, broccoli, etc.); couscous or potatoes or corn

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