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Moroccan Chicken With Olives

moroccan, poultry

1/4 cup cilantro
1 tablespoon paprika
2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon ginger
2 cloves garlic
3 1/2 lb chicken, cut up
1/3 cup flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon
1/2 cup kalamata or greek olives
1 lemon, sliced

Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2 inch baking dish. Mix water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook uncovered at 350 degrees spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired.

Yield: 6 servings

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