Saturday, October 17, 2009

MOROCCAN CHICKEN



1/4 cup chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/3 cup all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 cup Kalamata or Greek olives
1 medium lemon, sliced
Hot cooked couscous or rice, if desired

1. Heat oven to 350F.

2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.

3. Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13×9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.

4. 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. Serve with couscous.

*Instead of using a whole chicken we use 1 pack of legs and 1 pack of thighs (our favorite pieces) using all dark meet usually requires them to bake just a bit longer.

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