Lemon and cumin infuse this baked chicken.
Servings: Serves 8–10
  • 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)
  • 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
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.


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