Chicken with Olives and Lemon

This dish is common in North Africa and known in Morocco as “tajine msir zeetoon”.  It is often served over couscous.

(modification of recipe originally from Cooking Light)

Serves 4

• ½ cup chopped fresh cilantro
• ½ cup minced onion
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• ½ teaspoon ground red/cayenne pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 4 garlic cloves, minced
• 8 boneless skinless chicken thighs, trimmed of excess fat
• ½ cup all-purpose flour
• ¼ cup fresh lemon juice
• 1 (14 ounce) can fat-free reduced sodium chicken broth
• 24 pimento-stuffed olives, coarsely chopped
• 8 lemon slices

Preheat oven to 350 degrees.

Combine first 10 ingredients (cilantro through garlic) in a large bowl, stirring well.  Add chicken; toss to coat.  Arrange chicken in a single layer in a 13” x 9” baking dish coated with cooking spray.

Combine flour, juice and broth in a small bowl, stirring with a whisk until smooth.  Pour flour mixture over chicken, tossing to coat.  Top chicken with olives and lemon slices.  Bake at 350 degrees for 1 hour or until done.
Nutritional Info/Serving (without couscous):  305 Calories, Fat 10 g, Protein 31 g, Carbs 21 g

21 Day Fix Container Equivalents/Serving (without couscous):  1.5 Red, 0.5 Orange