Mediterranean Herb Baked Chicken

  • Yield: 4 servings


1/2cup chopped fresh parsley
1/4cup chopped fresh cilantro, plus whole sprigs for garnish
4cloves garlic, finely chopped
1teaspoon ground cumin
1teaspoon ground turmeric
1teaspoon paprika
3pounds skinless chicken thighs (bone in) or chicken pieces
1can (14-1/2 ounces) chopped plum tomatoes
1/2cup chicken broth
1/2cup chopped green olives
1tablespoon capers, rinsed
1teaspoon grated lemon zest
2teaspoons freshly squeezed lemon juice
4cups hot couscous (optional)


  1. Combine the parsley, cilantro, garlic, cumin, turmeric and paprika in a 9×13-inch baking dish, stirring to blend.
  2. Add the chicken, turning to coat and arrange in an even, single layer.
  3. In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
  4. Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
  5. Cover the dish with foil and marinate in the refrigerator for up to 8 hours.
  6. Preheat the oven to 400 degrees.
  7. Bake the chicken (still covered with foil) for 40 minutes, remove the foil and continue baking until the chicken juices run clear when the meat is pierced in the thickest part with the tip of a knife, about 20 minutes longer.
  8. Spreaad the couscous on individiual plates, top with the chicken and cooking juices, and garnish with the cilantro sprigs for serving.

NOTE: Moroccan-style couscous could not be a better last-minute side dish for harried dinners. The tiny little pasta-like beads are simply added to boiling water (check the box for proportions) and set aside, covered, for about 5 minutes. Fluff the couscous with a fork and it’s ready to serve.

Recipe reprinted with permission from The Junior League of Seattle, Celebrate the Rain, Cooking with the Fresh & Abundant Flavors of the Pacific Northwest (The Junior League of Seattle, 2004)