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Moroccan Chicken with Olives
(Rajine b'Zeetoon)




  1. 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.
  2. 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.
  3. Serve with couscous or rice if desired.

Yields 6 servings.


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