Chicken With Olives And Lemon

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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-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.
3. Add chicken; toss to coat.
4. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, juice, and broth, stirring with a whisk until smooth.
7. Sprinkle flour mixture over chicken, tossing to coat.
8. Top chicken with olives and lemon.
9. Bake at 325° for 1 hour or until meat thermometer registers 180°.

Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce)