Moroccan Chicken with Lemon, Olives, and Cilantro |
|
 |
Prep Time: 8 Minutes Cook Time: 41 Minutes |
Ready In: 49 Minutes Servings: 4 |
|
Be sure to use green Greek olives—their specific flavor is important to this dish. An 11-ounce box of whole wheat couscous yields 5 cups. Prepare the whole box and save the leftovers for another meal. Ingredients:
1 teaspoon olive oil |
8 (3-ounce) skinless, boneless chicken thighs |
1 1/4 cups chopped onion (about 1 medium) |
4 garlic cloves, minced |
1 tablespoon bottled minced ginger |
1 teaspoon grated fresh lemon rind |
1/4 cup fresh lemon juice, divided |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1 (13.1-ounce) jar green greek olives, drained and pitted |
1/4 cup chopped fresh cilantro |
1/4 teaspoon crushed red pepper |
2 cups cooked whole wheat couscous |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.
2. Add onion, garlic, and ginger to pan; sauté 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.
|
|