Recipe - Roast Chicken Charmoula-Moroccan

Charmoula Sauce
3 Cloves garlic
One half Inch fresh ginger root
One half cup Fresh cilantro; packed
1/3 cup Fresh parsley; packed
1 teaspoon Paprika
1 teaspoon Ground cumin
One fourth teaspoon Cayenne
1 teaspoon Salt
1/3 cup Olive oil
3 tablespoon Lemon juice
4 Skinless chicken breast
halves

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
1015 mins longer or until no longer pink in center.

Source Canadian Living MagazineFeb./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 MCRecipe Digest V1 #1042 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 22, 1998