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.

Prep Time 
Cook Time 
Total Time 
Servings 
6

Ingredients 

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

Instructions 

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.

Variations 

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.

Primary Product 
Possible Substitutions 
  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      335
    • Calories from Fat 
      47%
    • Total Fat 
      18g
    • Saturated Fat 
      5g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      10g
    • Protein 
      33g
    • Sugars 
      1g
    • Cholesterol 
      100mg
    • Dietary Fiber 
      2g
    • Sodium 
      390mg
  • DAILY VALUE
    • Vitamin A 
      17%
    • Vitamin C 
      25%
    • Calcium 
      5%
    • Iron 
      18%
  • DIETARY EXCHANGES
    • Starch/Bread 
      .5
    • Fat 
      1
    • Lean Meat 
      4.5
    • 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.
Cooking Method 
Recipe Source