Moroccan Chicken
Yield: 4 servings
Ingredients:
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
¼ tsp ground cardamon
¼ tsp ground cumin
2 tsp kosher salt
¾ tsp freshly ground pepper
2 TB extra-virgin olive oil
4 boneless skinless chicken breasts
1 lemon or 4 TB lemon juice
4 sweet potatoes/yams
1. Wash the sweet potatoes and poke several times with a fork. Place directly on the top rack. Put a cookie sheet on the bottom rack to catch sweet potato drippings. Preheat oven to 450 degrees. Mix spices, salt, pepper, and the oil in a small bowl. Rub spice paste all over chicken with fingers or pastry brush.
2. Arrange chicken in a 9X13 pan. Drizzle with lemon juice and or arrange lemon wedges around chicken. Place chicken on top rack of oven. Bake until chicken registers 165 degrees, 30 to 35 minutes. Serve sweet potatoes with brown sugar.
Notes: This is one of my favorite recipes; a sweet and savory kick. Pictured with tabouleh and three bean salad.
Ingredients:
1 tsp ground cinnamon
1 tsp ground coriander
½ tsp ground turmeric
¼ tsp cayenne pepper
¼ tsp ground cardamon
¼ tsp ground cumin
2 tsp kosher salt
¾ tsp freshly ground pepper
2 TB extra-virgin olive oil
4 boneless skinless chicken breasts
1 lemon or 4 TB lemon juice
4 sweet potatoes/yams
1. Wash the sweet potatoes and poke several times with a fork. Place directly on the top rack. Put a cookie sheet on the bottom rack to catch sweet potato drippings. Preheat oven to 450 degrees. Mix spices, salt, pepper, and the oil in a small bowl. Rub spice paste all over chicken with fingers or pastry brush.
2. Arrange chicken in a 9X13 pan. Drizzle with lemon juice and or arrange lemon wedges around chicken. Place chicken on top rack of oven. Bake until chicken registers 165 degrees, 30 to 35 minutes. Serve sweet potatoes with brown sugar.
Notes: This is one of my favorite recipes; a sweet and savory kick. Pictured with tabouleh and three bean salad.
Source: Adapted from Martha Stewart Living, February 2009
