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Moroccan Chicken with Olives (Rajine b'Zeetoon)
1/4 cup minced fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 cloves garlic, minced
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1/3 cup all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon instant chicken bouillon
1/2 cup Kalamata or Greek olives
1 sliced preserved lemon
Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat with flour. Place chicken in ungreased 13 x 9-inch baking dish.
Mix water, lemon juice and bouillon; pour over chicken. Add olives and preserved lemon slices. Bake uncovered at 350 degrees F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
Serve with couscous or rice if desired.
Yields 6 servings.
