Chicken with Olives and Lemon

Name: Chicken with Olives and Lemon
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup chopped fresh cilantro; 1 tbsp ground cumin; 2 tsp paprika; 1 tsp ground ginger; 1 tsp ground turmeric; 1 tsp ground red pepper; 0.25 tsp salt; 4 garlic cloves; 8 skinless chicken thighs; cooking spray; 0.5 cup all-purpose flour; 0.25 cup fresh lemon juice; 1 can reduced-sodium fat-free chicken broth (14 1/2 ounce); 24 pimento stuffed olives; 8 lemon wedges

Oven-baked chicken, pimento stuffed olives and lemon wedges, warmed with cumin and paprika, a Moroccan dish.

1 hr 15 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 60 min · 75 min total
Difficulty: medium

1
Preheat oven to 325º. Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
2
Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife.
3
Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
4
Top chicken with olives and lemon. Bake at 325º for 1 hour or until thermometer registers 180º.
60 min
5
Serving size: 2 thighs and about 1/3 cup sauce. Calories 297 (30% from fat); Fat 10g (sat 1.4g, mono 3.7g, poly 3.4g); Protein 30.8g; Carbohydrates 18.9g; Fiber 2.1g; Cholesterol 115mg; Iron 3.2mg; Sodium 941 mg; Calcium 43mg.