Recipes
CHICKEN WITH GREEN OLIVES
Chicken with Green Olives
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INGREDIENTS
- Cooking Time: 30
- Servings: 4
- 1 tablespoon olive oil
- 8 chicken thighs (about 2 pounds), skinned
- 3/4 teaspoon black pepper, divided
- 1/4 teaspoon salt
- 2 cups chopped onion
- 1 tablespoon minced fresh garlic
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- Dash of ground red pepper
- 1 (3-inch) cinnamon stick
- 1 bay leaf
- 2 cups fat-free, less-sodium chicken broth
- 2/3 cup pitted green olives
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 3 cups hot cooked couscous
DIRECTIONS
Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add chicken to pan; cook 10 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
Add 1/2 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard cinnamon and bay leaf.
While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.
Yield
4 servings (serving size: 2 chicken thighs, 1/2 cup sauce, and 3/4 cup couscous)
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