Ingredients

Chicken:
1 bunch cilantro , leaves and stems
5 cloves garlic
Zest and juice of 1 large lemon
1 1/2 tablespoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon saffron threads
1 teaspoon sea salt
1/2 teaspoon chopped hot chile
5 tablespoons extra-virgin olive oil
6 large boneless chicken breast halves with skin (about 3 pounds)

Couscous:
2 tablespoons butter
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 1/2 cups couscous

Carrot Salad:
1 pound carrots , julienned or coarsely shredded
2/3 cup golden raisins
1/2 cup coarsely chopped mint leaves
1/2 cup coarsely chopped cilantro leaves
1/3 cup pine nuts or slivered almonds , toasted
Zest and juice of 2 small navel oranges
3 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon ground cinnamon
Sea salt and freshly ground pepper to taste
1 small bunch arugula , trimmed

Description

Recipe For Lemon-and-Cumin Chicken With Moroccan Carrot Salad, As Seen In The Summer 2006 Issue Of 'O At Home.'

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