Chicken Breasts with Charmoula

Ingredients

• 0.3 teaspoon cayenne 
• 0.3 cup lightly flat-leaf parsley leaves packed
• 2 cloves garlic smashed
• 1 teaspoon ground cumin 
• 4 servings fresh-ground pepper black
• 2 tablespoons juice of lemon 
• 7 tablespoons olive oil 
• 4 servings orange zest grated
• 1 tablespoon paprika 
• 0.8 teaspoon salt 
• 4  chicken breasts boneless skinless

Equipment

• frying pan
• blender

Directions

1. In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds. 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. Leave in the blender.
2. Put 1 tablespoon oil in a nonstick frying pan over moderate heat. Season the chicken with 1/4 teaspoon salt, 1/4 teaspoon paprika, and 1/8 teaspoon black pepper. Brown 5 minutes. Turn; cook until just done, 4 to 5 minutes longer. Blend the sauce to re-emulsify; serve over the chicken.
3. Sprinkle with the tomatoes and top with the cilantro sprigs.
4. Wine Recommendation: A white with a bit of sweetness, like an Oregon pinot gris, will play off the spicy sauce nicely.