Boneless Chicken Thighs With Green Olives and Lemon (Light)

"From R. Reisman."
 
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photo by Gatorbek photo by Gatorbek
photo by Gatorbek
Ready In:
35mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Dust the chicken with flour. In a hot large nonstick skillet sprayed with vegetable spray, sauté the chicken until browned on all sides, about 5 minutes. Remove from the skillet.
  • In the same skillet, respray with vegetable spray and add the oil, onion, bell pepper, garlic, ginger, cumin, paprika and cinnamon. Sauté the onion mixture for 8 minutes or just until tender and lightly browned.
  • Add the stock, lemon juice, olives, capers, salt, pepper and chicken. Cover and simmer for 12 minutes or just until the chicken is no longer pink. Turn the chicken halfway through cooking time.
  • Pour onto a serving platter. Garnish with cilantro.

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Reviews

  1. Mike Viehl
    never EVER spray a nonstick pan!!!!ever it will destroy it.
     
  2. gypsygal
    Super Good. I made per recipe. My DH & I enjoyed it. i will make it again and placed in our favorites.
     
  3. Maven in the Making
    Yummy! My dinner guests were impressed! Made with all the ingredients listed (except I forgot the cilantro at the end). I browned the chicken, then the vegetables and turned it all off for a bit. That way I was able to give my attention to my guests and just added the broth and finishing ingredients back on when I turned on the basmati rice. Easy. Lovely dinner. Thank you so much.
     
  4. Ruthie Y
    Excellent dish. Everyone loved it. I didn't have the capers and only put in half the lemon juice. Served it over white rice and Wow!
     
  5. RussianMama
    My husband fell inlove with this dish. I used dried ginger and I didnt have capers or green olives, but wow, this was fantastic. We had it over whole wheat angel hair noodles.
     
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