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Chicken With Olives and Lemon

  • 70minutes
  • 249calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped fresh cilantro

  2. 1 tablespoon ground cumin

  3. 2 teaspoons paprika

  4. 1 teaspoon ground ginger

  5. 1 teaspoon ground turmeric

  6. 1 teaspoon ground red pepper (used 1/2 tsp and was very hot next time use only 1/4 tsp.)

  7. salt

  8. 4 garlic cloves , minced

  9. 8 skinless chicken thighs (about 2 pounds)

  10. cooking spray

  11. 1/2 cup all-purpose flour

  12. 1/4 cup fresh lemon juice

  13. 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth

  14. 24 pimento stuffed olives, coarsely chopped (used 12 kalamata olives)

  15. 8 lemon wedges

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees.

  2. Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.

  3. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

  4. Lightly spoon flour into dry measuring cup; level with a knife.

  5. Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.

  6. Top chicken with olives and lemon.

  7. Bake at 325 for 1 hour or until thermometer registers 180 degrees.

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