1 T. olive oil
\n8 chicken thighs (about 2 lb.), skinned
\n3\/4 tsp. black pepper, divided
\n1\/4 tsp. salt
\n2 C. chopped onion
\n1 T. minced fresh garlic
\n2 tsp. minced peeled fresh ginger
\n1 tsp. ground cumin
\n1 tsp. paprika
\n1\/2 tsp. ground turmeric
\nDash of ground red pepper
\n1 (3-inch) cinnamon stick
\n1 bay leaf
\n2 C. fat-free, less-sodium chicken broth
\n2\/3 C. pitted green olives
\n2 T. fresh lemon juice
\n1\/4 C. chopped fresh cilantro
\n3 C. hot cooked couscous<\/p>\n
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.
\nAdd 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.<\/p>\n
Yield: 4 servings
\nServing size: 2 chicken thighs, 1\/2 C. sauce, and 3\/4 C. couscous<\/p>\n
Calories: 387
\nFat: 12.1g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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….<\/p>\n