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Chicken With Lemon, Figs, And Olives

Yield 5 servings (serving size: 3 ounces cooked chicken and 2/3 cup rice)

Ingredients

  • 3/4 cup dry red wine
  • 1/2 cup dried figs, quartered
  • 1/3 cup chopped pitted kalamata olives
  • 1/4 cup lemon juice
  • 2 tablespoons capers, drained
  • 3 tablespoons honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 1/4 pounds skinless, boneless chicken thighs
  • 1 (6.2-ounce) package long-grain and wild rice (such as Uncle Ben's)
  • 5 lemon wedges (optional)

Nutrition Information

  • calories 423
  • fat 12.1 g
  • satfat 2.3 g
  • protein 27.2 g
  • carbohydrate 53 g
  • cholesterol 94 mg
  • iron 3.3 mg
  • sodium 1031 mg
  • caloriesfromfat 25 %
  • fiber 3.6 g
  • calcium 82 mg

How to Make It

  1. Combine first 11 ingredients; stir well, and set aside.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, and cook 8 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

  3. Add wine mixture to pan; scrape pan to loosen browned bits. Bring to a boil; cook 5 minutes. Add chicken to pan; cover and cook 10 minutes or until chicken is done. Serve with rice. Garnish with lemon wedges, if desired.

Oxmoor House Healthy Eating Collection