1 T. olive oil
8 chicken thighs (about 2 lb.), skinned
3/4 tsp. black pepper, divided
1/4 tsp. salt
2 C. chopped onion
1 T. minced fresh garlic
2 tsp. minced peeled fresh ginger
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. ground turmeric
Dash of ground red pepper
1 (3-inch) cinnamon stick
1 bay leaf
2 C. fat-free, less-sodium chicken broth
2/3 C. pitted green olives
2 T. fresh lemon juice
1/4 C. chopped fresh cilantro
3 C. hot cooked couscous

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 tsp. black pepper and 1/4 tsp. salt. Add chicken to pan; cook 10 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
Add 1/2 tsp. black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard cinnamon and bay leaf. While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.

Yield: 4 servings
Serving size: 2 chicken thighs, 1/2 C. sauce, and 3/4 C. couscous

Calories: 387
Fat: 12.1g
Fiber: 4g