Chicken Braised with Tomatoes and Olives

recipe

Yield:

4 servings (serving size: 2 chicken thighs, about 3/4 cup sauce, and 3/4 cup couscous)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 50 Minutes

Nutritional Information

Calories 393
Fat 9.0 g
Satfat 2.0 g
Protein 40.4 g
Carbohydrate 36.6 g
Cholesterol 141 mg
Iron 3.2 mg
Sodium 816 mg
Caloriesfromfat 21 %
Fiber 4.6 g
Calcium 73 mg

Ingredients

1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt
8 (3-ounce) skinless, boneless chicken thighs
1 teaspoon olive oil
Cooking spray
2 1/2 cups thinly sliced onion (about 1 large)
2 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth, divided
1/4 cup halved pitted kalamata olives
2 teaspoons balsamic vinegar
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh flat-leaf parsley
2/3 cup uncooked couscous

Preparation

Sprinkle 1/4 teaspoon pepper and salt evenly over chicken.

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add 1/2 cup broth and next 3 ingredients. Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is done. Stir in remaining 1/4 teaspoon pepper and parsley.

Meanwhile, bring remaining 1 1/2 cups chicken broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous.