Skip to main content
Epicurious

Moroccan Spiced Chicken Breasts

I’ve baked these spicy chicken breasts for crowds, and always receive lots of compliments. The original recipe was for grill-cooking, but this version works year-round.

Recipe information

  • Yield

    makes 6 servings

Ingredients

6 skinless, boneless chicken breast halves
1 small onion
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh cilantro
1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
1 teaspoon kosher salt
2 teaspoons grated fresh ginger
2 garlic cloves
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
Steamed couscous

Preparation

  1. Step 1

    Rinse the chicken breasts and pat dry with paper towels. Place in a glass or nonreactive dish.

    Step 2

    Combine the remaining ingredients, except the couscous, in a food processor fitted with the steel blade or a blender and process until pureed. Pour the mixture over the chicken breasts, cover, and refrigerate for 2 hours or overnight.

    Step 3

    Position the oven racks so that the top rack is 6 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.

    Step 4

    Remove the chicken breasts from the marinade and place on the baking pan. Place the pan on the top rack and roast for 15 to 20 minutes, until cooked through. Do not overcook. Serve the chicken with seasoned, steamed couscous, prepared according to package directions.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsCouscousPastaMoroccanNorth AfricanAfricanChicken BreastChickenPoultryCilantroHerbs & SpicesParsleyGingerMainDinnerDairy FreeNut FreeEasyWeeknight MealsRoastFood ProcessorCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.