CHICKEN WITH GREEN OLIVES

 

  • Cooking Time: 30
  • Servings: 4
  • Preparation Time:

Ingredients

  • 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)

Notes

Yet another great Cooking Light recipe

Author Credit: Cooking Light

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!