Recipe by Miss Annie
This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous.
Top Review by JustJanS
Sorry Ann, but this was way to lemony and salty for us. Russell cooked dinner, and as a first time preserved lemon user, he just put it in pulp and all. That, the juice and the olives over-powered the other flavors. I think the lemon pulp needed to removed, and the juice needed to be reduced to a couple of tablespoons. It was also difficult to get the 1/3 cup flour to adhere to the chicken pieces once coated with the spice/cilantro mix. Maybe they could have been mixed with the flour and done in one step. I think a couple of tablespoons of honey in this dish would have balanced things out too.
- 1⁄4 cup minced fresh cilantro
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground turmeric
- 1⁄2 teaspoon ground ginger
- 2 cloves garlic, minced
- 3 -3 1⁄2 lbs fryer chickens, cut up
- 1⁄3 cup all-purpose flour
- 1⁄2 cup water
- 1⁄4 cup lemon juice
- 1 teaspoon instant chicken bouillon
- 1⁄2 cup kalamata olives or 1⁄2 cup Greek olive
- 1 sliced preserved lemons (See Recipe for Preserved Lemons) or 1 fresh lemon
Directions See How It's Made
- Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
- Rub mixture on all sides of chicken; coat with flour.
- Place chicken in ungreased 13 x 9-inch baking dish.
- Mix water, lemon juice and bouillon; pour over chicken.
- Add olives and preserved lemon slices.
- Bake uncovered at 350ºF, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
- Serve with couscous or rice if desired.