Chicken With Olives And Lemon - cooking recipe

Ingredients

1/2 cup chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons paprika
1 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.)
salt
4 garlic cloves, minced
8 skinless chicken thighs (about 2 pounds)
cooking spray
1/2 cup all-purpose flour
1/4 cup fresh lemon juice
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
24 pimento stuffed olives, coarsely chopped (used 12 kalamata olives)
8 lemon wedges

Preparation

Preheat oven to 325 degrees.
Combine first 8 ingredients in a large bowl, stirring well. Add chicken; toss to coat.
Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
Lightly spoon flour into dry measuring cup; level with a knife.
Combine flour, juice, and broth, stirring with a whisk until smooth. Sprinkle flour mixture over chicken, tossing to coat.
Top chicken with olives and lemon.
Bake at 325 for 1 hour or until thermometer registers 180 degrees.