Chicken Breasts with Charmoula

• 1 tablespoon plus 1/4 teaspoon paprika
• 1 teaspoon ground cumin
• 2 cloves garlic, smashed
• 1/3 cup lightly packed cilantro leaves, plus 8 sprigs (optional) for garnish
• 1/3 cup lightly packed flat-leaf parsley leaves
• 7 tablespoons olive oil
• Grated zest of half an orange
• 2 tablespoons lemon juice
• 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• Fresh-ground black pepper
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 2 plum tomatoes, diced (optional)

1. In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds.
2. Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper.
3. Leave in the blender.
4. Put 1 tablespoon oil in a nonstick frying pan over moderate heat.
5. Season the chicken with 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon black pepper.
6. Brown 5 minutes.
7. Turn; cook until just done, 4 to 5 minutes longer.
8. Blend the sauce to re-emulsify; serve over the chicken.
9. Sprinkle with the tomatoes and top with the cilantro sprigs.

paprika, ground cumin, garlic, cilantro, flatleaf parsley, olive oil, orange, lemon juice, cayenne, salt, freshground black pepper, chicken breasts, tomatoes

Taken from www.foodandwine.com/recipes/chicken-breasts-with-charmoula (may not work)