Still groaning over how much food I consumed from Hanukkah through New Year’s Day.
Why do I do this?
It doesn’t help to know that most people overeat during the holidays.
But I am happy to say that throughout most of the year we eat good food that’s fresh, simple and healthy. So I’m right back in the routine as of today. This week we’ll be having the soup I posted about yesterday and also this chicken dish (with a roasted sweet potato and steamed broccoli).
This recipe, for Moroccan Spiced Chicken Breast, calls for a spice blend called Ras-el-Hanout. There’s a recipe for it in my book, Hip Kosher, but you can also find the blend in some specialty stores that sell spices (it’s basically a mixture of cumin, turmeric and cayenne pepper plus warm seasonings such as ground ginger, cinnamon, nutmeg, allspice and cloves). This dish goes well with sauteed escarole and roasted carrots and/or parsnips.
Roasted Moroccan Spiced Chicken Breast
2 bone-in whole chicken breasts, each about 1-1/2 pounds
1-1/2 tablespoons olive oil
salt to taste
1 tablespoon lemon juice
1 medium clove garlic, finely chopped
1 tablespoon chopped fresh mint
1 teaspoon Ras-el-Hanout
1 teaspoon grated fresh lemon peel
1/2 teaspoon paprika
Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in the roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, lemon juice, garlic, mint, Ras-el-Hanout, lemon peel and paprika in a bowl and set aside. Brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving. Makes 4 servings