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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


  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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