| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Poultry |
4 |
Servings |
INGREDIENTS
|
|
—Charmoula Sauce— |
| 3 |
|
Cloves garlic |
| 1/2 |
|
Inch fresh ginger root |
| 1/2 |
c |
Fresh cilantro; packed |
| 1/3 |
c |
Fresh parsley; packed |
| 1 |
ts |
Paprika |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Cayenne |
| 1 |
ts |
Salt |
| 1/3 |
c |
Olive oil |
| 3 |
tb |
Lemon juice |
| 4 |
|
Skinless chicken breast halves |
INSTRUCTIONS
In a food processor, chop garlic with ginger. Chop in cilantro and parsley.
Blend in paproka, cumin, cayenne and salt. Blend in oil and lemon juice.
Spread over chicken. Place in a covered dish and marinate in refrigerator
for at least 1 hour or up to 2 hours.
Place chicken, meaty side up on foil or parchment paper lined baking sheet.
Roast in 375 degree oven for 30 mins. Cover loosely with foil and roast for
10-15 mins longer or until no longer pink in center.
Source Canadian Living Magazine-Feb./98
NOTES : Charmoula is a pastelike sauce made from herbs and spices that is
used in Moroccan cooking. It can be stirred into fish soups or used as
pesto on lamb chops. It can also be used as a marinade or a spice rub
Recipe by: Canadian Living Feb./98
Posted to MC-Recipe Digest V1 #1042 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 22, 1998
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