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Moroccan Roast Chicken Breast Recipe

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This recipe for Moroccan Roast Chicken Breast, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Issa
Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cubed butternut squash or green beans
2 cups small whole onions or 1 cup chopped
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 tsp. honey
2 tsp lemon juice
1/2 tsp. cumin
2 tsp. paprika
1 pound chicken
12 cilantro sprigs or chives
1/2 cup of chopped cilantro
Couscous

Directions:
Directions:
Combine squash and onions, 2 tsp. oil, 1/4 tsp. salt, and 1/8 tsp. of pepper; toss to coat. In a small bowl stir together remaining oil, honey, lemon juice until smooth. Stir in paprika, cumin, remaining salt and pepper. Rub over chicken. Place cilantro sprigs in center of roasting pan; place chicken over cilantro. Bake uncovered 30-40 minutes until chicken is no longer pink in center and juices run clear and vegetables are tender, turning vegetables twice. Serve sprinkled with chopped cilantro.
Serve with couscous.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minute

 

 

 

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