Roast Chicken Marrakesh

  • Yield 4 servings


Spice Blend and Chicken
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon smoked sweet paprika
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
8 -- chicken thighs, bone in, skin on
3 cups cherry tomatoes
1/4 cup chopped flat leaf parsley
1/4 cup chopped cilantro
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon minced fresh garlic


Heat oven to 400. For spice blend, in
small bowl combine cumin, coriander,
ginger, salt, smoked paprika, pepper
and cayenne; mix well.

For chicken, reserve and set aside 2
teaspoons spice mixture for
vinaigrette. In large bowl, stir
together remaining spice blend and 2
tablespoons oil. Add chicken thighs
and toss to coat evenly. Place chicken
thighs in a single layer in a large
roasting pan, skin side up. Roast for
20 minutes. Add tomatoes to pan
around chicken; baste chicken and
tomatoes with pan juices. Roast 20
minutes more or until chicken is
cooked through (thermometer inserted
in center reaches 170) and tomatoes
are just bursting.

Meanwhile, for vinaigrette in medium
bowl whisk together reserved spice
mixture, parsley, cilantro, 1/3 cup oil,
lemon juice, lemon zest and garlic.
Drizzle over chicken and tomatoes.
Garnish with cilantro sprigs and lemon
slices, if desired. Makes 4 servings.



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