Ingredients
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1/2 cup chopped fresh parsley
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1/4 cup chopped fresh cilantro, plus
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1 whole fresh cilantro stem, for garnish
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4 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon turmeric
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1 teaspoon paprika
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3 lbs skinless chicken thighs, bone in or 3 lbs chicken pieces
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1 (14 1/2 ounce) can chopped plum tomatoes
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1/2 cup chicken broth
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1/2 cup chopped green olives
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1 tablespoon capers, rinsed
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1 tablespoon grated lemon, zest of
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2 teaspoons fresh lemon juice
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salt
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cooked rice, to serve
Instructions
- Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
- Stir to blend.
- Add the chicken, turning to coat, and arrange in a single layer.
- In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
- Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
- Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
- Preheat oven to 400*F.
- Bake the chicken, still covered with foil, for 40 minutes, remove the foil, and continue baking until the chicken juices run clear, about 20 minutes longer.
- Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.