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Chicken with Olives and Lemons

Source of Recipe


Cooking Light-J/F/03






List of 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 cloves garlic, 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
  






Instructions



1. Preheat oven to 325 degrees.
   
   
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 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 degrees.
   
   
4. Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce).297 cal, 10g fat, 30.8g pro, 18.9g carb, 2.1g fiber, 115mg chol, 3.2mg iron, 941mg sod, 43mg calc.