Moroccan Spiced Chicken Breasts

• 6 skinless, boneless chicken breast halves
• 1 small onion
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup chopped fresh cilantro
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 2 teaspoons grated fresh ginger
• 2 garlic cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• Steamed couscous

1. Rinse the chicken breasts and pat dry with paper towels.
2. Place in a glass or nonreactive dish.
3. Combine the remaining ingredients, except the couscous, in a food processor fitted with the steel blade or a blender and process until pureed.
4. Pour the mixture over the chicken breasts, cover, and refrigerate for 2 hours or overnight.
5. Position the oven racks so that the top rack is 6 inches from the top of the oven.
6. Preheat the oven to convection roast at 400F.
7. Cover a shallow-rimmed baking pan with foil and coat with nonstick spray.
8. Remove the chicken breasts from the marinade and place on the baking pan.
9. Place the pan on the top rack and roast for 15 to 20 minutes, until cooked through.
10. Do not overcook.
11. Serve the chicken with seasoned, steamed couscous, prepared according to package directions.

skinless, onion, parsley, fresh cilantro, freshly squeezed lemon juice, olive oil, kosher salt, ginger, garlic, ground cumin, sweet paprika, ground ginger, freshly ground black pepper, couscous

Taken from www.epicurious.com/recipes/food/views/moroccan-spiced-chicken-breasts-372475 (may not work)