moroccan chicken
Birth Date: 4/3/04
Late Update: 4/3/04
Site By: Gregory Martin

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Moroccan Chicken with Olives

6 Servings

1/4 cup snipped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 cloves garlic, finely chopped
3- to 3 1/2- pound broiler-fryer chicken, cut up
1/3 cup all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon instant chicken bouillon
1/2 cup Kalamata or Greek olives
1 lemon, sliced

Mix cilantro, paprika, cumin, salt, turmeric, ginger, and garlic. Rub mixture on all sides of chicken; coat with flour. Place chicken in ungreased oblong baking dish, 13 x 9 x 2 inches. Mix water, lemon juice, and bouillon; pour over chicken. Add olives and lemon slices. Cook uncovered in 350 degree oven, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.

Source: Betty Crocker's New International Cookbook (1989)