Chicken Cutlets Roasted with Tomatoes

Scented with spice, this has a Moroccan feel to it but is no more difficult than putting together a tomato sauce. Other protein you can use: any cutlets—pork, veal, or turkey.

1/4 cup chopped fresh parsley or cilantro leaves, plus more for garnish

1 teaspoon chopped garlic

Pinch cayenne

1 tablespoon ground cumin

1/2 teaspoon ground coriander

Salt and freshly ground black pepper

About 11/2 pounds boneless chicken (breasts, cutlets, tenders, thighs, or legs), pounded to uniform thickness if necessary

2 tablespoons extra virgin olive oil

2 cups chopped tomato (drained canned is fine)

• Heat the oven to 400°F. Mix together the parsley, garlic, cayenne, half of the cumin, the coriander, and some salt and pepper; rub this mixture all over the chicken.
• Mix the remaining cumin with the olive oil, tomato, and some more salt and pepper; spread half of this mixture on the bottom of a roasting pan. Put the chicken on top and spread the remaining tomato mixture over it.
• Roast until the chicken is tender and cooked through, 20 minutes or more, basting once or twice with pan juices (to check for doneness, cut into a piece with a thin-bladed knife; the center should be white or slightly pink). Garnish with parsley or cilantro and serve hot or warm.

MAKES: 4 servings

TIME: 40 minutes