My daughter Taryn has a flair for combining slightly exotic accents and familiar comfort foods. This slow-simmered chicken makes a perfect winter supper.
Ingredients
- 8 skinless, boneless chicken thighs
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups fat free, lower-sodium chicken broth
- ½ cup chopped Kalamata olives, pitted
- ½ cup chopped green olives, pitted
- 1 lemon, juiced and zested
- ½ cup chopped fresh cilantro
How to Make It
- Dust chicken with cinnamon and ginger.
- Heat the olive oil in a large frying pan over medium-high heat. Add the chicken and brown on all sides. Remove chicken and set aside.
- In the same frying pan, sauté the onion and garlic over medium heat until soft and lightly browned. Add the chicken stock to the frying pan, stirring to incorporate any browned bits.
- Return the chicken to the frying pan. Add the olives. Reduce the heat to low and simmer, covered, for about 40 minutes, until the chicken is cooked through.
- Remove the pan from the heat and stir in the lemon juice, lemon zest, and cilantro.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 279 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Trans Fat 0.0 g |
Cholesterol 79 mg 26% |
Sodium 720 mg 12% |
carbohydrates 7 g 5% |
Dietary Fiber 1 g 3% |
Protein 24 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |