Moroccan Chicken with Olives Recipe

Moroccan Chicken with Olives Recipe

  • 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 pieces
  • 1/3 cup Gold Medal® 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
  1. Preheat oven to 350 degrees F.
  2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
  3. Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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