| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cilantro |
| 1 |
tb |
Paprika |
| 2 |
ts |
Cumin |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ginger |
| 2 |
|
Cloves garlic |
| 3 1/2 |
lb |
Chicken, cut up |
| 1/3 |
c |
Flour |
| 1/2 |
c |
Water |
| 1/4 |
c |
Lemon juice |
| 1 |
ts |
Chicken bouillon |
| 1/2 |
c |
Kalamata or greek olives |
| 1 |
|
Lemon, sliced |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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