Prep 10 mins
Cook 1 hr
From Cooking Light
Make and share this Chicken With Olives and Lemon recipe from Food.com.
- 1⁄2 cup chopped fresh cilantro
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground red pepper (used 1/2 tsp and was very hot next time use only 1/4 tsp.)
- 4 garlic cloves, minced
- 8 skinless chicken thighs (about 2 pounds)
- cooking spray
- 1⁄2 cup all-purpose flour
- 1⁄4 cup fresh lemon juice
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
- 24 pimento stuffed olives, coarsely chopped (used 12 kalamata olives)
- 8 lemon wedges
- Preheat oven to 325 degrees.
- Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
- Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
- Lightly spoon flour into dry measuring cup; level with a knife.
- Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
- Top chicken with olives and lemon.
- Bake at 325 for 1 hour or until thermometer registers 180 degrees.
No rating, just a comment - I love all the ingredients in this dish, I thought it would be a big hit with us. DH liked it, but the cumin and lemon really threw me off. It just didn't work for me and I'm sure that is personal taste, therefore no review. I do love the concept - that it makes it's own sauce. I may play with this a bit and use different ingredients and I really do appreciate the method.
The aroma while this is cooking is wonderful and so is the flavor. We really enjoyed this recipe. I cut the sauce ingredients in half and there was still lots of sauce (we are not heavy sauce folks. The sauce would be wonderful over rice or noodles. The amount of lemon is perfect. I used the full teaspoon of red pepper - just right for us. Thanks Redsie fellow member of Cookin' dozen Photo swap 8
This recipe is wonderful! I use boneless chicken breasts instead of thighs. We like things spicy, so I use the full 1 tsp of red pepper. I also decrease the flour to 1/4 cup so that there is more sauce to put over coucous. My husband loves the combination of flavors! I make this recipe all the time.