Ingredients Edit

Directions Edit

  1. Preheat the oven to 350 degrees.
  2. Season the chicken with salt and pepper, then brown lightly in the olive oil.
  3. Sprinkle with the cumin, paprika, ginger, turmeric, saffron and cayenne.
  4. Add the onions, garlic and cilantro; and sauté for a moment or two, combining the spices with the chicken.
  5. Arrange the chicken pieces in a single layer in a baking dish or casserole; add the roasted red pepper strips, tomatoes, half of the lemon juice, and the broth.
  6. Pour about 1 cup water into the pan you used for browning; stir to incorporate all the goodies on the bottom of the pan, then pour over the chicken.
  7. You want the liquid to come about two thirds of the way up on the chicken.
  8. Bake for 30 to 40 minutes, or until the chicken is tender, and the liquid has evaporated slightly.
  9. Blanch the by placing them in boiling water for 1 minute.
  10. Drain, then add them to the chicken.
  11. Pour the cooking juices into a small saucepan and skim off the fat.
  12. Bring the juices to a boil and boil until reduced to a thick, flavorful sauce.
  13. Remove from heat, add the remaining lemon juice and pour over the chicken.
  14. Garnish with lemon wedges.
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