MEDITERRANEAN HERB BAKED CHICKEN

Mediterranean Herb Baked Chicken image

Provided by MarieRynr

Time 9h

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup chopped fresh parsley
1/4 cup chopped fresh cilantro, plus
1 whole fresh cilantro stem, for garnish
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon paprika
3 lbs skinless chicken thighs, bone in or 3 lbs chicken pieces
1 (14 1/2 ounce) can chopped plum tomatoes
1/2 cup chicken broth
1/2 cup chopped green olives
1 tablespoon capers, rinsed
1 tablespoon grated lemon, zest of
2 teaspoons fresh lemon juice
salt
cooked rice, to serve

Steps:

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.