Chicken With Olives and Lemon

• cup chopped fresh cilantro1⁄2
• tablespoon ground cumin↗1
• teaspoons paprika↗2
• teaspoon ground ginger↗1
• teaspoon ground turmeric↗1
• teaspoon ground red pepper (used 1/2 tsp and was very hot next time use only 1/4 tsp.)↗1
• salt↗
• garlic cloves, minced↗4
• skinless chicken thighs (about 2 pounds)↗8
• cooking spray
• cup all-purpose flour↗1⁄2
• cup fresh lemon juice↗1⁄4
• (14 1/2 ounce) can reduced-sodium fat-free chicken broth↗1
• pimento stuffed olives, coarsely chopped (used 12 kalamata olives)↗24
• lemon wedges8

Step-by-step instructions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.

3. 3

   Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.

4. 4

   Lightly spoon flour into dry measuring cup; level with a knife.

5. 5

   Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.

6. 6

   Top chicken with olives and lemon.

7. 7

   Bake at 325 for 1 hour or until thermometer registers 180 degrees.