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Mediterranean Herb Baked Chicken

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Ingredients

Adjust Servings:
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

Nutritional information

467.8
Calories
149 g
Calories From Fat
16.6 g
Total Fat
3.9 g
Saturated Fat
282.6 mg
Cholesterol
723.2 mg
Sodium
7.7 g
Carbs
2.7 g
Dietary Fiber
3.2 g
Sugars
69.3 g
Protein
510g
Serving Size

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Mediterranean Herb Baked Chicken

Features:
    Cuisine:

    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.

    • 560 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Mediterranean Herb Baked Chicken, 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 , 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 , 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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    Steps

    1
    Done

    Combine the Parsley, Cilantro, Garlic, Cumin, Tumeric and Paprika in a 9 Byb 13 Inch Baking Dish.

    2
    Done

    Stir to Blend.

    3
    Done

    Add the Chicken, Turning to Coat, and Arrange in a Single Layer.

    4
    Done

    in a Medium Bowl, Combine the Tomatoes and Their Juices, Chicken Broth, Olives, Capers, Lemon Zest, Lemon Juice and Salt to Taste.

    5
    Done

    Pour the Mixture Around the Chicken Pieces, Taking Care not to Disturb the Herb Coating.

    6
    Done

    Cover the Dish With Foil, and Marinate in the Refrigerator For Up to 8 Hours.

    7
    Done

    Preheat Oven to 400*f.

    8
    Done

    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.

    9
    Done

    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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