Moroccan Chicken with Olives Recipe

Ingredients
<br>- 1/4 cup chopped fresh cilantro
<br>- 1 tablespoon paprika
<br>- 2 teaspoons ground cumin
<br>- 1 teaspoon salt
<br>- 1/2 teaspoon ground turmeric
<br>- 1/2 teaspoon ground ginger
<br>- 2 cloves garlic, finely chopped
<br>- 1 (3 pound) whole chicken, cut into pieces
<br>- 1/3 cup Gold MedalĀ® all-purpose flour
<br>- 1/2 cup water
<br>- 1/4 cup lemon juice
<br>- 1 teaspoon chicken bouillon granules
<br>- 1/2 cup kalamata olives
<br>- 1 lemon, sliced
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F.
<br>step 2: Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
<br>step 3: Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.
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Ingredients
- 1/4 cup chopped fresh cilantro
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 2 cloves garlic, finely chopped
- 1 (3 pound) whole chicken, cut into pieces
- 1/3 cup Gold MedalĀ® all-purpose flour
- 1/2 cup water
- 1/4 cup lemon juice
- 1 teaspoon chicken bouillon granules
- 1/2 cup kalamata olives
- 1 lemon, sliced

Directions
step 1: Preheat oven to 350 degrees F.
step 2: Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken; coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken. Add olives and lemon slices.
step 3: Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut.

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