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Name: Roast Chicken Charmoula-Moroccan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Paprika; 1/4 ts Cayenne; 1/2 c Fresh cilantro packed; 1 ts Salt; 1/3 c olive oil; 4 Skinless chicken breast; 1 1/2-inch piece fresh ginger root; 3 tb Lemon juice; 3 Garlic; 1 ts Ground cumin; 1/3 c Fresh parsley packed

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INGREDIENTS

1 ts Paprika
1/4 ts Cayenne
1/2 c Fresh cilantro ; packed
1 ts Salt
1/3 c olive oil
4 Skinless chicken breast
1 1/2-inch piece fresh ginger root
3 tb Lemon juice
Charmoula Sauce
3 Garlic
1 ts Ground cumin
1/3 c Fresh parsley ; packed

Servings

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 on Jan 22, 1998

NOTES

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Roast Chicken Charmoula-Moroccan

1 ts Paprika
1/4 ts Cayenne
1/2 c Fresh cilantro packed
1 ts Salt
1/3 c olive oil
4 Skinless chicken breast
1 1/2-inch piece fresh ginger root
3 tb Lemon juice
 Charmoula Sauce
3 Garlic
1 ts Ground cumin
1/3 c Fresh parsley packed

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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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 4

Calories: 334
Calories from Fat: 74 (22%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 1.5g	7 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.4g
Cholesterol 136.9mg		42 %
Sodium 178.6mg		6 %
Potassium 968.1mg		25 %
Total Carbohydrate 7.4g		2 %
	Dietary Fiber 2.7g	11 %
	Sugars, other 4.6g
Protein 56.4g		81 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 334

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