Chicken With Olives and Lemon |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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From Cooking Light Ingredients:
1/2 cup chopped fresh cilantro |
1 tablespoon ground cumin |
2 teaspoons paprika |
1 teaspoon ground ginger |
1 teaspoon ground turmeric |
1 teaspoon ground red pepper (used 1/2 tsp and was very hot next time use only 1/4 tsp.) |
salt |
4 garlic cloves, minced |
8 skinless chicken thighs (about 2 pounds) |
cooking spray |
1/2 cup all-purpose flour |
1/4 cup fresh lemon juice |
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth |
24 pimento stuffed olives, coarsely chopped (used 12 kalamata olives) |
8 lemon wedges |
Directions:
1. Preheat oven to 325 degrees.
2. Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
3. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
4. Lightly spoon flour into dry measuring cup; level with a knife.
5. Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
6. Top chicken with olives and lemon.
7. Bake at 325 for 1 hour or until thermometer registers 180 degrees.
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