Moroccan Chicken
- 1/2 cup extra virgin olive oil
- 1/4 cup scallions (white part only,
approximately 2 bunches)
- 1/4 cup parsley
- 1/4 cup fresh cilantro
- 1 TB garlic (2-3 cloves)
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp turmeric
- 1 tsp cayenne pepper
- 6 pieces of chicken- bone-in/skin-on
breasts and thighs
Preheat oven to 375' F. Combine oil, scallions, parsley,
cilantro, garlic, paprika, cumin, salt, turmeric, and cayenne pepper in a food
processor. Process until smooth.
Place chicken pieces in a baking dish and rub the seasoning
mixture on both sides. Let stand for at least 30 minutes. Two hours or more is
best for developing great flavor.
Bake uncovered for 40 minutes or until juices run clear.
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