I am not a big lamb fan...well, to qualify, they are cute and I like to wear their wool, but am not so into eating them. Thus, to compliment my Vegetarian Moroccan Tagine, I like to make Moroccan Chicken. Vegetarian Tagine + Chicken = Moroccan Chicken Tagine.
I am making both vegan and chicken options for my work fundraiser. 20+ orders of tagine, weighing in around 1 lb per serving, and taking the public transit, dear lord wish me luck.
But anyways...onto the chicken!
4 chicken breasts (about 2 lb total)
1 red bell pepper, chopped
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 juiced lemon
1 diced Vidalia onion
1/4 cup extra virgin olive oil
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
What I love about this recipe is that it is easy, healthy, and produces very moist, delicious chicken to serve over tagine, with couscous or just by itself.
Put bell pepper, herbs, lemon, onion, olive oil, crushed red pepper, paprika and cumin in food processor or blender.
Lightly blend so that ingredients form a slush. (Sorry I cannot find a better word for it than slush).
Wash chicken breasts and pat dry with a paper towel. Put chicken breasts and marinade in a large Ziploc bag. Seal and invert bag until chicken is covered completely by marinade.
Refrigerate overnight, or at a minimum, 4 hours before cooking.
Preheat oven to 375.
Bake chicken 20-25 minutes-to see if it is done, slice on breast to see if chicken is no longer pink.
Remove from oven, grind pepper over chicken and serve!