Chicken With Olives and Lemon

This dish is known in Morocco as tajine msir zeetoon. From Cooking Light.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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
• 1⁄4 teaspoon salt
• 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 1/2ounce) can  reduced-sodium fat-free chicken broth
• 24  pimento stuffed olives, coarsely chopped
• 8  lemon wedges

Directions

1. Preheat oven to 325º.
2. Combine first 8 ingredients in a large bowl, stirring well.
3. Add chicken; toss to coat.
4. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, juice, and broth, stirring with a whisk until smooth.
7. Sprinkle flour mixture over chicken, tossing to coat.
8. Top chicken with olives and lemon.
9. Bake at 325º for 1 hour or until thermometer registers 180º.
10. Serving size: 2 thighs and about 1/3 cup sauce.
11. Calories 297 (30% from fat); Fat 10g (sat 1.4g, mono 3.7g, poly 3.4g); Protein 30.8g; Carbohydrates 18.9g; Fiber 2.1g; Cholesterol 115mg; Iron 3.2mg; Sodium 941 mg; Calcium 43mg.