Moroccan Chicken
Serve with Couscous

Serves 6 (2 thighs and 1/2 cup sauce)

12 skinless, bone-in chicken thighs
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons olive oil, divided
4 cups sliced onion
1 teaspoon minced peeled fresh ginger
18 pitted manzanilla or green olives, chopped
2 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
1 (3-inch) cinnamon stick
2 cups low sodium chicken broth
1/2 cup whole pitted dates, chopped
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves

Sprinkle chicken with pepper and salt. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon oil, and remaining 6 chicken thighs.

Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.

Per Serving: 335 Calories; 12g Fat (31.7% calories from fat); 2g Saturated Fat; 34g Protein; 24g Carbohydrate; 4g Dietary Fiber; 121mg Cholesterol; 456mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 1 Fat.

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