Moroccan Chicken with Olives

 

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

• 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.