Moroccan Lemon Chicken

Adapted for kosher pastured chicken from Elaine Smotroff, Bittker Caterers

Serves 8

1 yellow onion, chopped
6 garlic cloves, chopped
1 tsp. turmeric
1 tbsp. ground cumin
1 tsp. red pepper flakes
1/4 c. chopped fresh cilantro
1/4 c. chopped fresh parsley
1/4 c. olive oil
Grated zest and juice of three lemons
8 boneles, skinless chicken breasts
2 red onions, thinly sliced
1 10-oz package pre-washed spinach, stems removed
4 tomatoes, seeded and cut into 1″ cubes
1/2 tsp. salt
1/2 tsp. black pepper
8 thin slices lemon
1/2 c. sliced almonds
1/2 c. currants
4 green onions, chopped

In a food processor, make a paste by combining the yellow onion, garlic, turmeric, ground cumin, red pepper flakes, cilantro, parsley, olive oil and lemon zest and juice. Rub mixture liberally over the chicken breasts. Cover and refrigerate for 2 hours or overnight.

Preheat oven to 385F. In a large bowl, toss together the red onions, spinach and tomatoes. Place in a lightly oiled 9×13″ pan. Remove the chicken from the refrigerator and place on top of the vegetables, covering with any additional marinade. Sprinkle the chicken and vegetables with salt and pepper. Top each chicken breast with a slice of lemon and sprinkle with sliced almonds and currants.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20 minutes. Sprinkle with green onions just before serving. Serve in the baking dish or on a serving platter, with the chicken breasts on top of the vegetables.