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Roast Chicken Charmoula

chicken - other

4 chicken breasts; skinned
----CHARMOULA----
3 cloves garlic
1 piece gingerroot; (1/2 inch)
1/2 cup packed fresh coriander leaves
1/3 cup packed fresh parsley leaves
1 teaspoon each paprika and ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/3 cup olive oil
3 tablespoon lemon juice

CHARMOULA is a paste-like 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, a marinade or a spice rub. If you do not have a food processor, just mince everything by hand. Charmoula: In food processor, chop garlic with ginger. Chop in coriander and parsley. Blend in paprika, cumin, cayenne and salt. Blend in oil and lemon juice. Spread over chicken. Place in dish; cover 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 rimmed baking sheet; roast in 375°F oven for 30 minutes. Cover loosely with foil; roast for 10 to 15 minutes longer or until no longer pink in centre.

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 servings

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