| 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 Gold Medal® 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 |
Serve with...
Greek Salad
Total Time:
20 min
| 1. | Heat oven to 350°F. |
| 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, 13x9x2 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. |
|
| Turmeric is an aromatic spice with a brilliant yellow color and a pungent, slightly bitter flavor. Often used in Indian and Caribbean cooking, turmeric is commonly added to poultry, rice, seafood and egg dishes. |
|
| Kalamata olives garnish this Moroccon dish to add a slightly salty flavor. Greek or even ripe olives can be used if you can't get Kalamata olives. |
|
| Dress up this dish for entertaining when you serve it beside couscous with raisins and Middle Eastern flatbread. |
Nutrition Information:
280 ( 135 ); 15 g ( 4 g); 85 mg; 600 mg; 9 g ( 1 g); 28 g 20 %; 8 %; 4 %; 16 % 1/2 ; 4