Moroccan Chicken with Olives

Ingredients

• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon paprika 
• 2 teaspoons ground cumin 
• 0.5 teaspoon salt 
• 0.5 teaspoon turmeric 
• 0.5 teaspoon ground ginger 
• 2  garlic clove finely chopped
• 3 pounds chicken whole
• 0.3 cup flour all-purpose
• 0.5 cup water 
• 0.3 cup juice of lemon 
• 1 teaspoon chicken soup base 
• 0.5 cup greek olives 
• 1 medium optional: lemon sliced
• 1 serving couscous hot cooked

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350°F.
2. Stir together cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken.
3. Coat chicken with flour.
4. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Stir together water, lemon juice and bouillon granules; pour over chicken.
5. Add olives and lemon slices.
6. 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.
7. Serve with couscous.