Moroccan Chicken With Olives
Serves 6
Serves 6
1/4 cup chopped fresh cilantro
1-tablespoon paprika
2 teaspoons ground cumin
1-teaspoon salt
1/2-teaspoon ground turmeric
1/2-teaspoon ground ginger
2 cloves garlic, finely chopped
1 3-pound whole chicken, cut into 1/3 cup all-purpose flour
1/2-cup water
1/4 cup lemon juice
1-teaspoon chicken bouillon granules
1/2-cup Kalamata olives
1 lemon, sliced
Preheat oven to 350 degrees. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat chicken with flour. Place chicken in un-greased rectangular baking dish, 13 by 9 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of the chicken is no longer pink when centers of thickest pieces are cut. Finally serve immediately from dish.