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moroccan Chicken With Olives (rajine B'zeetoon) 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
1 (3 To 3 1/2 Pound) Broiler-fryer Chicken, 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 Or Greek Olives
1 Sliced Preserved 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 350 Degrees F, Spooning Juices Over Chicken Occasionally, Until Thickest Pieces Of Chicken Are Done, About 1 Hour. serve With Couscous Or Rice If Desired. yields 6 Servings. |
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