Mediterranean Herb Baked Chicken

Mediterranean Herb Baked Chicken

Time: 9 hrs

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

• 1 Combine the parsley, cilantro, garlic, cumin, tumeric and paprika in a 9 byb 13 inch baking dish.
• 2 Stir to blend.
• 3 Add the chicken, turning to coat, and arrange in a single layer.
• 4 In a medium bowl, combine the tomatoes and their juices, chicken broth, olives, capers, lemon zest, lemon juice and salt to taste.
• 5 Pour the mixture around the chicken pieces, taking care not to disturb the herb coating.
• 6 Cover the dish with foil, and marinate in the refrigerator for up to 8 hours.
• 7 Preheat oven to 400*F.
• 8 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 Spread the rice onto individual plates and top with the chicken and cooking juices, garnishing with sprigs of cilantro for serving.