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Moroccan Chicken with Olives

Moroccan Chicken with Olives

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By Betty Crocker Kitchens

Updated Feb 18, 2008

Moroccan Chicken with Olives

Moroccan Chicken with Olives

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Prep Time 25 min
Total 1 hr 25 min
Servings 6
Ingredients 15

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Ingredients

1/4 cup chopped fresh cilantro
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
2 garlic cloves, finely chopped
1 cut-up whole chicken (3 to 3 1/2 pounds)
1/3 cup Gold Medal™ all-purpose flour
1/2 cup water
1/4 cup lemon juice
1 teaspoon chicken bouillon granules
1/2 cup Kalamata or Greek olives
1 medium lemon, sliced
Hot cooked couscous or rice, if desired

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 350°F.
Step
2

Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
Step
3

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
4

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. Serve with couscous.

Nutrition

280 Calories

15 g Total Fat

28 g Protein

9 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 280

Calories from Fat: 135

Total Fat: 15 g

Saturated Fat: 4 g

Cholesterol: 85 mg

Sodium: 600 mg

Potassium: 310 mg

Total Carbohydrate: 9 g

Dietary Fiber: 1 g

Protein: 28 g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 8%; 8%

Calcium: 4%; 4%

Iron: 16%; 16%

Exchanges:

1/2 Starch; 4 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

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