- 1 tablespoon paprika, plus
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cloves garlic, smashed
- 1/3 cup lightly packed cilantro leaves, plus
- 8 sprigs cilantro for garnish (optional)
- 1/3 cup lightly packed flat-leaf parsley leaves
- 7 tablespoons olive oil
- 1/2 orange, zested
- 2 tablespoons lemon juice
- 1/4 teaspoon cayenne
- 3/4 teaspoon salt
- Freshly ground black pepper
- 4 boneless skinless chicken breasts
- 2 plum tomatoes, diced (optional)
- 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.
- 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. Sprinkle with the tomatoes and top with the cilantro sprigs.