MOROCCAN CHICKEN WITH OLIVES

1 Cut-up whole chicken (3 to 3½ pounds)
¼ Cup chopped fresh cilantro
1 Tablespoon paprika
2 Teaspoons ground cumin
½ Teaspoon salt
½ Teaspoon ground turmeric
½ Teaspoon ground ginger
2 Garlic cloves, finely chopped
1/3 Cup all-purpose flour
½ Cup water
¼ Cup lemon juice
1 Teaspoon chicken bouillon granules
½ Cup Kalamata or Greek olives
1 Medium lemon, sliced

Heat oven to 350F. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat chicken with flour. Place chicken in ungreased rectangular baking dish, 13x9z2 inches. Stir together water, lemon juice and bouillon granules, pour over chicken. Add olives and lemon slices. 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 with raisins or brown rice and Middle Eastern flatbread.

Serving size: 1/6 of dish
Calories: 280
Fat: 15 g
Cholesterol: 85 mg
Carbohydrate: 9 g
Protein: 28 g
Sodium: 600 mg

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