Moroccan Chicken with Olives |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous. Ingredients:
1/4 cup minced 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, minced |
3 -3 1/2 lbs fryer chickens, 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 olives or 1/2 cup greek olive |
1 sliced preserved lemons (see recipe for preserved lemons) or 1 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. Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
7. Serve with couscous or rice if desired.
|
|