Easy Moroccan Chicken

submitted by butterflydog

6 boneless chicken breasts

Marinade:
1 Tbsp ground cumin
2 tsp paprika
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 cloves garlic crushed
1/3 cup fresh cilantro chopped
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
Ingredients to surround chicken:
1, 28 oz can of diced tomatoes well drained,
1 lemon thinly sliced,
1/2 cup assorted deli olives
1 can chicken broth.

1, 28 oz can of diced tomatoes well drained
1 lemon thinly sliced
1/2 cup assorted deli olives
1 can chicken broth

In a resealable plastic bag place the chicken breasts and all marinade
ingredients. Chill for 4 to 6 hours. Add 1/4 cup flour into bag and mix
by kneading bag. Place chicken breasts and marinade in a large rimmed
baking dish. Tuck the tomatoes, lemon and olives around chicken. Pour the
second can of chicken broth over the chicken/ Bake uncovered for 1 hour
at 400F or cooked and done. Check occasionally to make sure there is
enough liquid in bottom of pan to prevent burning.

Yield: 6 servings
Serve with brown or white rice



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