Chicken with Olives and Lemon

Chicken with Olives and Lemon Recipe
Photography: Randy Mayor; Styling: Jan Gautro
This dish is known in Morocco as tajine msir zeetoon. Serve it over couscous.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 325°.

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.

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°.

Note:

Jill Daniel,

January 2003
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