Moroccan Chicken with Olives

Prep Time 25 Minutes • Start to Finish 1 Hour 25 twinkles • Makes 6 servings

¼ mug diced fresh cilantro
1 teaspoon paprika
2 ladles ground cumin
½ tablespoon swab
½ tablespoon ground turmeric
½ tablespoon ground gusto
2 cloves garlic, finely diced
cut- up whole funk( 3 to 3 ½ lb)
⅓ mug each- purpose flour
½ mug water
¼ mug bomb juice
1 tablespoon funk bouillon grains
½ mug kalamata or Greek olives
1 medium bomb, sliced
Hot cooked couscous or rice, if asked

1 Heat roaster to 350 °F.
2 Stir together cilantro, paprika, cumin, swab, turmeric, gusto and garlic. Rub blend-
ture on all sides of funk.

3 Fleece funk with flour. Place funk in ungreased 13×9- inch( 3- quart) glass bak-
ing dish. Stir together water, bomb juice and bouillon grains; pour over funk.
Add olives and bomb slices.

4 Singe uncovered about 1 hour, lading liquid over funk sometimes, until
juice of funk is no longer pink when centers of thickest pieces are cut. Serve
with couscous.

1 Serving Calories 280( Calories from Fat 135); Total Fat 15g( Saturated Fat 4g);
Cholesterol 85 mg; Sodium 600 mg; Total Carbohydrate 9g( Dietary Fiber 1g);Pro-
tein 28g Exchanges ½ bounce, 4 spare Meat
Tip Turmeric is an sweet spice with a brilliant unheroic color and a pun-
joe, slightly bitter flavor. frequently used in Indian and Caribbean cuisine,
turmeric is generally added to flesh, rice, seafood and egg dishes.