LEMON-STUFFED CHICKEN THIGHS WITH CHARMOULA
Serves 4 to 6.
The charmoula will keep several days in the refrigerator. It makes a wonderful salad dressing and is delicious on steamed vegetables.
• 1 tbsp. ground cumin
• 1 tsp. paprika
• Shake of cayenne pepper
• 3 cloves garlic, minced
• 1/2 c. lemon juice
• 1/2 c. chopped parsley
• 1/2 c. chopped cilantro
• 11/4 c. extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/4 c. chopped parsley
• 1/4 c. chopped cilantro
• 1 tbsp. lemon zest
• 2 to 4 tbsp. extra-virgin olive oil
• 8 chicken thighs, bone-in
• Cooked rice
To prepare vinaigrette: Combine the cumin, paprika, cayenne pepper, garlic and a little of the lemon juice in a medium bowl. With a whisk, blend in the remaining lemon juice, parsley, cilantro and olive oil. Season with salt and pepper and more lemon juice if you'd like.
To prepare chicken: Preheat oven to 400 degrees. In a small bowl, mix together the parsley, cilantro and lemon zest with enough oil to make a mash.
Using your fingers, gently separate the skin from the flesh of the chicken thighs and work or "stuff" some of the herb mixture under, smoothing it down. Place the chicken skin side up on roasting pan and cook until the juices run clear when pricked with a sharp knife, about 25 to 30 minutes, basting frequently with the charmoula vinaigrette.
Serve the chicken over rice and drizzle with more of the charmoula, then pass the rest on the side.
Nutrition information per serving of 6:
Calories 325 Fat 27 g Sodium 56 mg
Carbohydrates 1 g Saturated fat 5 g Calcium 34 mg
Protein 20 g Cholesterol 60 mg Dietary fiber 0 g
Diabetic exchanges per serving: 3 lean meat, 3 1/2 fat.