Moroccan Chicken with Olives

14 ingredients
7 steps

Ingredients

  • 14 cup minced fresh cilantro
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 12 teaspoon salt
  • 12 teaspoon ground turmeric
  • 12 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 3 -3 12 lbs fryer chickens, cut up
  • 13 cup all-purpose flour
  • 12 cup water
  • 14 cup lemon juice
  • 1 teaspoon instant chicken bouillon
  • 12 cup kalamata olives or 12 cup Greek olive
  • 1 sliced preserved lemons (See Recipe for Preserved Lemons) or 1 fresh lemon

Directions

  1. 1
    Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
  2. 2
    Rub mixture on all sides of chicken; coat with flour.
  3. 3
    Place chicken in ungreased 13 x 9-inch baking dish.
  4. 4
    Mix water, lemon juice and bouillon; pour over chicken.
  5. 5
    Add olives and preserved lemon slices.
  6. 6
    Bake uncovered at 350 degrees F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
  7. 7
    Serve with couscous or rice if desired.

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