Ingredients:
2 tbsp lemon juice
12 skinless, boneless chicken thighs
1/4 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground turmeric
1/8 tsp ground red pepper
2 tsp olive oil
2 cups chopped onion
1 tsp minced ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved
2 tsp grated lemon rind
1 (3-inch) cinnamon stick
2 tbsp chopped fresh cilantro
Directions:
1. Combine juice and chicken in a large zip-top plastic bag. Seal and
marinate in refrigerator for 30 minutes. Remove chicken from bag and
discard marinade.
2. Pat chicken dry with paper towels. Dredge in flour, sprinkle with
salt, black pepper, turmeric, and red pepper. Heat olive oil in over
medium-high heat in a non-stick skillet with high sides. Add half
chicken; cook 3 minutes on each side or until lightly browned. Remove
from pan. Repeat procedure with remaining chicken.
3. Add onion, ginger, and garlic to pan; saute 5 minutes or until tender.
Return chicken to pan. Add broth, olives, rind, and cinnamon stick, bring
to a boil. Cover, reduce heat, and simmer 1 hour or until the chicken is
tender. Discard the cinnamon stick; stir in cilantro.
Yield: 6 servings
Serving size: 2 chicken thighs and 1/3 cup sauce
Wine Note: Try Moschofiler Boutari 2005 ($15) — Greek wine
Nutritional Information:
Calories 240; Fat 9.1g; Protein 28.6g; Carb 9.9g; Fiber 0.8g; Sodium 612mg; Calcium 27mg