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Moroccan Chicken with Olives

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The exotic blend of spices that season this chicken will take your taste buds on a global journey.

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(40 Ratings)

40 Ratings

5 spoons 75%

4 spoons 20%

3 spoons

2 spoons

1 spoons

Member Reviews (16)

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PREP TIME
25 Min
TOTAL TIME
1 Hr 25 Min
SERVINGS
6

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

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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.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 135 ),

Total Fat 15 g

(Saturated Fat 4 g,

Cholesterol 85 mg;
Sodium 600 mg;
Total Carbohydrate 9 g

(Dietary Fiber 1 g,

Protein 28 g;

Percent Daily Value*:

Vitamin A 20.00%;
Vitamin C 8.00%;
Calcium 4.00%;
Iron 16.00%;

Exchanges:

1/2 Starch;
4 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 16 Reviews View All

Posted 4/15/2011 7:44:07 AM REPORT ABUSE tabshoura said:

Rating:

I used boneless chicken and added sweet potatoes. I would bake it covered next time, just so I can trap some of the juices. A bit dry other wise.

This reply was: Helpful Inspiring

Posted 3/14/2008 12:58:02 AM REPORT ABUSE alisa4784 said:

Rating:

Flavorful, inviting aroma, and very simple to make. My very Moroccan husband loved this dish the first time I made it. The tangy taste, the woodsy aroma compliment the unique taste of chicken. The ginger is a must...gives it a little something. Olives and lemon juice with this spice combination make your mouth water at the first bite of this delicious dish. I am very impressed how easy it is to make something so delicious.

This reply was: Helpful Inspiring

Posted 12/21/2007 10:07:38 PM REPORT ABUSE mrs.ttsmith said:

Rating:

The flavor on this chicken is simply awesome. I'll be the first to admit I didn't know how the olives and the other flavors would mingle; but it came together graciously. Next time I'll try it w/o the flour, it seemed to clump when doing it in the order given. Overall a great recipe!!!

This reply was: Helpful Inspiring