Lemon-and-Cumin Chicken with Moroccan Carrot Salad
Lemon and cumin infuse this baked chicken.
Servings: Serves 8–10
Ingredients
Chicken:
- 1 bunch cilantro , leaves and stems
- 5 cloves garlic
- Zest and juice of 1 large lemon
- 1 1/2 tablespoons ground cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon saffron threads
- 1 teaspoon sea salt
- 1/2 teaspoon chopped hot chile
- 5 tablespoons extra-virgin olive oil
- 6 large boneless chicken breast halves with skin (about 3 pounds)
Couscous:
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups couscous
Carrot Salad:
- 1 pound carrots , julienned or coarsely shredded
- 2/3 cup golden raisins
- 1/2 cup coarsely chopped mint leaves
- 1/2 cup coarsely chopped cilantro leaves
- 1/3 cup pine nuts or slivered almonds , toasted
- Zest and juice of 2 small navel oranges
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cinnamon
- Sea salt and freshly ground pepper to taste
- 1 small bunch arugula , trimmed
Directions
To make chicken: Preheat oven to 425°. Place cilantro, garlic, lemon zest and juice, cumin, paprika, saffron, salt, chile and 3 tablespoons of the olive oil in a blender. Puree, scraping container frequently, to a coarse paste. In a large bowl, toss chicken in the herb paste to coat. Heat remaining olive oil in a large skillet over medium heat. Add chicken in batches, skin side down, cook until lightly browned, about 2 minutes per side. Place chicken on a rimmed baking sheet. Roast until juices run clear when thickest part of chicken is pierced with the tip of a knife, 10 to 15 minutes. Let cool.
To make couscous: In a saucepan, bring 2 1/4 cups water, butter, salt and cinnamon to a boil. Stir in the couscous. Remove saucepan from heat, cover, let stand 5 minutes. Fluff couscous with a fork; set aside.
To make carrot salad: Combine carrots, raisins, mint, cilantro, nuts, orange zest and juice, lemon juice, garlic and cinnamon. Season with salt and pepper.
To serve: Spoon couscous onto a platter. Strew arugula over the couscous. Slice chicken and arrange it over the arugula. Spoon carrot salad over the chicken.
To make couscous: In a saucepan, bring 2 1/4 cups water, butter, salt and cinnamon to a boil. Stir in the couscous. Remove saucepan from heat, cover, let stand 5 minutes. Fluff couscous with a fork; set aside.
To make carrot salad: Combine carrots, raisins, mint, cilantro, nuts, orange zest and juice, lemon juice, garlic and cinnamon. Season with salt and pepper.
To serve: Spoon couscous onto a platter. Strew arugula over the couscous. Slice chicken and arrange it over the arugula. Spoon carrot salad over the chicken.