Moroccan Chicken with Olives Recipe #36500
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.
by Miss Annie
1¼ hours | 15 min prep
SERVES 6
- 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 olive or Greek olive
- 1 sliced preserved lemon (See Recipe for Preserved Lemons) or fresh lemon
- Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
- Rub mixture on all sides of chicken; coat with flour.
- Place chicken in ungreased 13 x 9-inch baking dish.
- Mix water, lemon juice and bouillon; pour over chicken.
- 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.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 36500 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars