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 olives
1 sliced preserved lemons (See Recipe for Preserved Lemons) or 1 fresh lemon
Directions:
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 F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
Serve with couscous or rice if desired.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.