Chicken with Olives and Lemon
Photography: Photography: Randy Mayor; Styling: Jan Gautro; 
This dish is known in Morocco as tajine msir zeetoon. Serve it over couscous.
| Servings:4 servings (serving size: 2 thighs and about 1/3 cup sauce) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- mono fat:3.7 g
- calories:297
- calories from fat:30 %
- cholesterol:115 mg
- saturated fat:1.4 g
- iron:3.2 mg
- poly fat:3.4 g
- fat:10 g
- sodium:941 mg
- calcium:43 mg
- carbohydrate:18.9 g
- fiber:2.1 g
- protein:30.8 g
directions
Preheat oven to 325°.
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.
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°.
