Chermoula-Marinated Chicken

Chermoula:

1 preserved lemon, flesh removed, skin roughly chopped 

4 garlic cloves, chopped

1 cup chopped flat-leaf parsley

1 cup chopped cilantro

1 teaspoon saffron threads, soaked in 2 tablespoons hot water 

1 teaspoon smoked paprika 

1 teaspoon crushed red pepper flakes 

1 teaspoon ground cumin

4 tablespoons olive oil

4 tablespoons lemon juice

Kosher salt and freshly ground black pepper

4 boneless skinless chicken breasts 

Rice, for serving

Combine all chermoula ingredients in a food processor and process until the texture is like pesto. Pour over chicken breasts and refrigerate for 30 minutes. 

Heat oven to 425F. Line a baking sheet with parchment or foil. 

Lay chicken on prepared baking sheet and bake until the internal temperature reaches 165F, about 18 minutes. Let stand for 5 minutes before slicing. Serve with rice.