Moroccan Chicken with Olives

• 14 cup minced fresh cilantro
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 12 teaspoon salt
• 12 teaspoon ground turmeric
• 12 teaspoon ground ginger
• 2 cloves garlic, minced
• 3 -3 12 lbs fryer chickens, cut up
• 13 cup all-purpose flour
• 12 cup water
• 14 cup lemon juice
• 1 teaspoon instant chicken bouillon
• 12 cup kalamata olives or 12 cup Greek olive
• 1 sliced preserved lemons (See Recipe for Preserved Lemons) or 1 fresh lemon

1. Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic.
2. Rub mixture on all sides of chicken; coat with flour.
3. Place chicken in ungreased 13 x 9-inch baking dish.
4. Mix water, lemon juice and bouillon; pour over chicken.
5. Add olives and preserved lemon slices.
6. Bake uncovered at 350 degrees F, spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour.
7. Serve with couscous or rice if desired.

fresh cilantro, paprika, ground cumin, salt, ground turmeric, ground ginger, garlic, fryer chickens, flour, water, lemon juice, instant chicken, kalamata olives, preserved lemons

Taken from www.food.com/recipe/moroccan-chicken-with-olives-36500 (may not work)