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    Chicken with Olives and Lemons

    Source of Recipe

    Cooking Light-J/F/03

    List of 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 cloves garlic, minced
    • 8 chicken thighs (about 2 pounds), skinned
    • cooking spray
    • 1/2 cup all-purpose flour
    • 1/4 cup fresh lemon juice
    • 1 (14 1/2 ounce) can fat-free, less-sodium chicken broth
    • 24 pimiento-stuffed olives, coarsely chopped
    • 8 lemon wedges


    1. Preheat oven to 325 degrees.

    2. 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.

    3. 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.

    4. Yield: 4 servings (serving size: 2 thighs and about 1/3 cup sauce).297 cal, 10g fat, 30.8g pro, 18.9g carb, 2.1g fiber, 115mg chol, 3.2mg iron, 941mg sod, 43mg calc.




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