Moroccan Chicken with Lemon, Olives, and Cilantro

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. 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. 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.