"Hunger is the best sauce in the world."--Cervantes

Chicken Chicken with Olives and Lemon Recipe

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This recipe for Chicken Chicken with Olives and Lemon, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Elter


cup chopped fresh cilantro
1 T. ground cumin
2 tsp. paprika
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. ground red pepper
tsp. salt
4 cloves garlic, minced
8 chicken thighs or breasts (about 2 pounds), skinned
cooking spray
cup all-purpose flour
cup fresh lemon juice
1 (14 oz.) can chicken broth
24 pimento stuffed olives, coarsely chopped
8 lemon slices

Preheat oven to 325⁰. Combine first 8 ingredients in a large bowl, stirring well. Add chicken, toss to coat. Arrange chicken in a single layer in a 9 x 13 inch baking dish coated with cooking spray. Lightly spoon flour into dry measuring cup, level with 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 325⁰ for 1 hour or until thermometer registers 180⁰. Serve over rice or couscous.




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