Moroccan Chicken with Olives
Serve this saucy dish over fluffy couscous or fragrant steamed basmati rice tossed with fresh cilantro leaves. The mixture of spices is like a commercial curry blend, but a little more interesting. The lemon wedges brown and become very tender in the oven—absolutely delicious with the chicken.
1/3 cup all-purpose flour
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
3 garlic cloves, finely chopped
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken, cut in to 8 pieces
1/2 cup low-sodium chicken broth
1/4 cup lemon juice
1/2 cup whole Kalamata or Greek olives
2 medium lemons, cut into wedges
Heat oven to 350°F.
Mix flour, cilantro, paprika, cumin, salt, turmeric, ginger, and garlic. Dredge chicken in seasoned flour until well coated.
Place chicken in ungreased 13x9-inch baking dish. Stir together broth and lemon juice; pour over chicken. Sprinkle olives over the chicken and tuck lemon wedges in among the pieces.
Bake uncovered about 1 hour, spooning liquid over chicken occasionally, until juices run clear when chicken is pierced with tip of knife near bone.
A combination of Gold'n Plump® Chicken Thighs and Drumsticks mat be substituted for Gold'n Plump® Whole Chicken.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings6
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- PER SERVING
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Calories335
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Calories from Fat47%
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Total Fat18g
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Saturated Fat5g
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Trans Fat1g
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Total Carbohydrate10g
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Protein33g
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Sugars1g
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Cholesterol100mg
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Dietary Fiber2g
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Sodium390mg
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- DAILY VALUE
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Vitamin A17%
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Vitamin C25%
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Calcium5%
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Iron18%
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- DIETARY EXCHANGES
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Starch/Bread.5
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Fat1
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Lean Meat4.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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