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Moroccan Chicken with Lemon, Olives, and Cilantro

Prep time 8 mins
Cook time 41 mins
Yield 4 servings (serving size: 2 chicken thighs, 1/4 of olive mixture, and 1/2 cup couscous)
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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection