| Moroccan Chicken with Olives 1/4 cup of chopped fresh cilantro
1 tablespoon of paprika
2 teaspoons of ground cumin
1 teaspoon of salt
1/2 teaspoon of ground turmeric
1/2 teaspoon of ground ginger
2 cloves garlic, finely chopped
1 (3 pound) whole chicken, cut into pieces
1/3 cup of all-purpose flour
1/2 cup of water
1/4 cup of lemon juice
1 teaspoon of chicken bouillon granules
1/2 cup of Kalamata Olives Greek and /or ripe olives can also be used
1 lemon, sliced |
Instructions:
Preheat oven to 350ºF. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub the mixture on all sides of chicken; coat chicken with flour. Place chicken in un-greased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices. 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.  <---Can you name which country this flag is from?
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