Moroccan Chicken with Olives Recipe

Origin: Morocco Period: Traditional

Ingredients

40g fresh coriander, chopped
1 tbsp paprika
2 tsp ground cumin
1/2 tsp salt
1/2 tsp ground turmeric
1/2 tsp ground ginger
2 garlic cloves, finely chopped
1 1.5kg chicken, cut into serving pieces
50g plain flour
120ml water
60ml lemon juice
1 tsp chicken stock cubes
1 medium lemon, sliced
100g Kalamata (Greek) olives

Moroccan Chicken with Olives Preparation:

Method:

Mix together the coriander, paprika, cumin, salt, turmeric, ginger and garlic and use this mixture to rub all over the chicken pieces.

Coat the chicken with flour and place in a rectangular baking dish some 35cm x 22cm. Mix the water, lemon juice, chicken stock cubes and pour over the chicken. Add the olives and lemon then place the chicken in an oven pre-heated to 180°C and bake for about an hour, occasionally spooning the cooking liquid over the chicken.

Serve with couscous or rice.

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