Chicken with Olives and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish is known in Morocco as tajine msir zeetoon. Serve it over couscous. 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 |
1/4 teaspoon salt |
4 garlic cloves, minced |
8 chicken thighs (about 2 pounds), skinned |
cooking spray |
1/2 cup all-purpose flour |
1/4 cup fresh lemon juice |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
24 pimiento-stuffed olives, coarsely chopped |
8 lemon wedges |
Directions:
1. Preheat oven to 325°.
2. Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat. 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. Top chicken with olives and lemon. Bake at 325° for 1 hour or until thermometer registers 180°.
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