Moroccan Chicken With Olives Yield 4 servings
Ingredients:
1/4 cup minced fresh cilantro
1 Tbsp paprika
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground ginger
2 cloves garlic, minced
1 fryer chicken, cut into pieces
1/3 cup all purpose flour
1/2 cup water
1/4 cup lemon juice
1 tsp instant chicken bouillon
1/2 cup Kalamata olive or Greek olive
1 sliced preserved lemon (or if necessary fresh lemon)
Directions:
1. Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
2. Rub mixture on all sides of chicken: coat with flour.
3. Place chicken in ungreased 13 x 9 inch baking dish.
4. Mix water, lemon juice and bouillon: Pour over chicken.
5. Add olives and preserved lemon slices.
6. Baked uncovered at 375 degrees, spooning juices over chicken occasionally, until the thickest pieces of chicken are done (About 40 minutes).
7. Serve with couscous.
1/4 cup minced fresh cilantro
1 Tbsp paprika
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground ginger
2 cloves garlic, minced
1 fryer chicken, cut into pieces
1/3 cup all purpose flour
1/2 cup water
1/4 cup lemon juice
1 tsp instant chicken bouillon
1/2 cup Kalamata olive or Greek olive
1 sliced preserved lemon (or if necessary fresh lemon)
Directions:
1. Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
2. Rub mixture on all sides of chicken: coat with flour.
3. Place chicken in ungreased 13 x 9 inch baking dish.
4. Mix water, lemon juice and bouillon: Pour over chicken.
5. Add olives and preserved lemon slices.
6. Baked uncovered at 375 degrees, spooning juices over chicken occasionally, until the thickest pieces of chicken are done (About 40 minutes).
7. Serve with couscous.