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Chicken with Olives and Lemon

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 2 thighs and about 1/3 cup sauce)
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 1/2-ounce) can fat-free, less-sodium chicken broth
  • 24 pimiento-stuffed olives, coarsely chopped
  • 8 lemon wedges

Nutrition Information

  • calories 297
  • caloriesfromfat 30 %
  • fat 10 g
  • satfat 1.4 g
  • monofat 3.7 g
  • polyfat 3.4 g
  • protein 30.8 g
  • carbohydrate 18.9 g
  • fiber 2.1 g
  • cholesterol 115 mg
  • iron 3.2 mg
  • sodium 941 mg
  • calcium 43 mg

How to Make It

  1. Preheat oven to 325°.

  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 a 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°.