Name: Mediterranean Herb Baked Chicken
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Yield: 4 serving(s)
Ingredients: 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

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Recipe by MarieRynr

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Mediterranean Herb Baked Chicken created by MarieRynr

The selection of spices used in this dish create an exotic aroma. I love the combination of olives, capers and tomatoes. It's one of my favorites. You could serve it with steamed couscous, but we prefer it with rice. Plan ahead as it needs to marinate.

Ready In:: 9hrs
Serves:
Units:

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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@MarieRynr

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@MarieRynr

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"The selection of spices used in this dish create an exotic aroma. I love the combination of olives, capers and tomatoes. It's one of my favorites. You could serve it with steamed couscous, but we prefer it with rice. Plan ahead as it needs to marinate."

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review by denise

10/24/2011

My family was not really impressed with this recipe. I served it over rice. It looked pretty and the meat was tender but not overly impressed with the flavor combination. Everyone ate it but nobody was interested in the leftovers.

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review by 4QTpies

11/20/2008

This was a very good recipe and even better the next day! I substituted boneless chicken breasts for the thighs and served it up on a bed of white rice. I also added two fresh roma tomatoes (diced) and some kalamata olives to the mix. Very tasty! Thanks, MarieAlice!

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tweak by 4QTpies

11/20/2008

This was a very good recipe and even better the next day! I substituted boneless chicken breasts for the thighs and served it up on a bed of white rice. I also added two fresh roma tomatoes (diced) and some kalamata olives to the mix. Very tasty! Thanks, MarieAlice!

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review by Mrs. O

1/26/2008

This is one of our favorite recipes! We usually make it with chicken breasts and they always come out juicy and delicious. This is a really easy and fancy dish for company. Thanks MaryAlice, this rocks!

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photo by MarieRynr

2/3/2007

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