Ingredients
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1/2
-
2
-
3 - 3 1/2
-
1/3
-
1/2
-
1/4
-
1
-
1/2
-
1
-
Directions
Moroccan Chicken with Olives, This is a tasty chicken dish If you have time, make your own preserved lemons or buy in a specialty store They are really good in this dish If not, use a fresh, sliced lemon Serve with rice or couscous , This dish was a crowd pleaser–including kids It wasn’t too spicy for them used skinless, boneless chicken breasts I also used low fat chicken broth instead of water and cut out the bouillion cube used fresh Meyer lemon, since I didn’t have preserved , This dish was a crowd pleaser–including kids It wasn’t too spicy for them used skinless, boneless chicken breasts I also used low fat chicken broth instead of water and cut out the bouillion cube used fresh Meyer lemon, since I didn’t have preserved
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Steps
|
1
Done
|
Mix Cilantro, Paprika, Cumin, Salt, Turmeric, Ginger and Garlic. |
|
2
Done
|
Rub Mixture on All Sides of Chicken; Coat With Flour. |
|
3
Done
|
Place Chicken in Ungreased 13 X 9-Inch Baking Dish. |
|
4
Done
|
Mix Water, Lemon Juice and Bouillon; Pour Over Chicken. |
|
5
Done
|
Add Olives and Preserved Lemon Slices. |
|
6
Done
|
Bake Uncovered at 350f, Spooning Juices Over Chicken Occasionally, Until Thickest Pieces of Chicken Are Done, About 1 Hour. |
|
7
Done
|
Serve With Couscous or Rice If Desired. |
