Print Recipe

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


  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.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.