Moroccan Chicken with Lemon, Olives, and Cilantro

recipe
Be sure to use green Greek olives—their specific flavor is important to this dish. An 11-ounce box of whole wheat couscous yields 5 cups. Prepare the whole box and save the leftovers for another meal.

Yield:

4 servings (serving size: 2 chicken thighs, 1/4 of olive mixture, and 1/2 cup couscous)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 41 Minutes

Nutritional Information

Calories 409
Caloriesfromfat 44 %
Fat 19.9 g
Satfat 4.5 g
Protein 35.3 g
Carbohydrate 22.2 g
Fiber 4.1 g
Cholesterol 112 mg
Iron 2.4 mg
Sodium 988 mg
Calcium 59 mg

Ingredients

1 teaspoon olive oil
8 (3-ounce) skinless, boneless chicken thighs
1 1/4 cups chopped onion (about 1 medium)
4 garlic cloves, minced
1 tablespoon bottled minced ginger
1 teaspoon grated fresh lemon rind
1/4 cup fresh lemon juice, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (13.1-ounce) jar green Greek olives, drained and pitted
1/4 cup chopped fresh cilantro
1/4 teaspoon crushed red pepper
2 cups cooked whole wheat couscous

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.

2. Add onion, garlic, and ginger to pan; sauté 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.

Note:

Lorrie Corvin,

Oxmoor House Healthy Eating Collection

September 2006
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