Roast Chicken Marrakesh

  • Yield: 4 servings


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