Ingredients
1tbsppaprika,plus ¼ tsp
1tspground cumin
2clovesgarlic
1cupcilantro leaves,lightly packed
1cupflat leaf parsley leaves,lightly packed
7tbspolive oil
½orange zest,grated
2tbsplemon juice
¼tspcayenne
¾tspsalt
fresh ground black pepper
4chicken,boneless skinless
2plum tomatoes
Preparation
In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat for about 30 seconds, stirring, until fragrant.
Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, ½ teaspoon of the salt, and ¼ teaspoon black pepper
Leave in the blender.
Put 1 tablespoon oil in a nonstick frying pan over moderate heat.
Season the chicken with ¼ teaspoon salt, ¼ teaspoon paprika, and ⅛ teaspoon black pepper. Brown for 5 minutes.
Turn, then cook for 4 to 5 minutes longer until just done.
Blend the sauce to re-emulsify. Serve over the chicken
Sprinkle with the tomatoes and top with the cilantro sprigs.
