Charmoula chicken...

So it's Thursday night, and I planned to make one of my favorite things for dinner,(Charmoula Chicken) and planned to share pictures of it here with you. Just like last week when I made carrot souffle, I forgot to take pictures of the final product before we ate it all! Oops. My husband was home later than expected, and I really prefer that we all eat together, so by the time we sat down at the table we were starving, and we dug in like a bunch of ravished wolves. So in lieu of a proper post, you'll just have to take the undone, unravelled, unfinished version.

Charmoula Chicken

1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground ginger
1 teaspoon paprika

1 1/2 tablespoon lemon juice
1/4 to 1 tablespoon cayenne, depending on how hot you like it
2 boneless chicken breasts
salt & freshly ground black pepper

1/2 onion, thinly sliced

8 baby portabella mushrooms, sliced

3 cloves garlic

butter

sliced cheese

Combine cumin, coriander, paprika, ginger, cayenne, salt & pepper. Add lemon juice to make a paste. Slash chicken breast on both sides and rub paste into chicken, completely coating it. Cover and refrigerate for at least 30 minutes. Bake in lightly greased pan at 350 degrees, for about 20 minutes or until done. In the meantime saute mushrooms, onions, and garlic in butter.

Set aside. When chicken is done, cover with mushrooms and onions, top with cheese and return to oven until cheese is melted. We served ours with fresh zucchini! Yum.