Moroccan Chicken with Olives

Name: Moroccan Chicken with Olives
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.25 cup minced fresh cilantro; 1 tbsp paprika; 2 tsp ground cumin; 0.5 tsp salt; 0.5 tsp ground turmeric; 0.5 tsp ground ginger; 2 clove garlic; 3 lb fryer chickens; 0.333 cup all-purpose flour; 0.5 cup water; 0.25 cup lemon juice; 1 tsp instant chicken bouillon; 0.5 cup kalamata olives; 1 sliced preserved lemons

Oven-baked kalamata olives, fryer chickens and preserved lemons, warmed with paprika and cumin. It comes to the table with couscous or rice.

1 hr 15 min · Serves 6 · Medium

Method

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Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat with flour.
2
Place chicken in ungreased 13 x 9-inch baking dish. Mix water, lemon juice and bouillon; pour over chicken.
3
Add olives and preserved lemon slices. Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.
60 min