Chicken with Olives and Lemon

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 297
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 3.4g
  • Protein: 30.8g
  • Carbohydrate: 18.9g
  • Fiber: 2.1g
  • Cholesterol: 115mg
  • Iron: 3.2mg
  • Sodium: 941mg
  • Calcium: 43mg

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

  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°.
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