Ingredients
- 454 g (1 lb) boneless, skinless chicken thighs
- 15 ml (1 tablespoon) olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 5 ml (1 tsp.) ground ginger
- 2 ml (1/2 tsp.) ground cumin
- 2 ml (1/2 tsp.) paprika
- 2 ml (1/2 tsp.) ground cinnamon
- 500 ml (2 cups) sodium-reduced chicken broth
- 1 lemon, cut into 8 wedges
- 12 green olives in oil, pitted and halved
- 250 ml (1 cup) fresh parsley, chopped
- 250 ml (1 cup) fresh coriander, chopped
- Freshly ground salt and pepper
Preparation
- In a large saucepan over high heat, brown the chicken in the oil. Add onions and garlic and cook for 2 minutes. Add spices and cook, stirring, for 1 minute.
- Add broth, lemon and olives. Bring to the boil. Cover and simmer over medium heat for 45 minutes.
- Add herbs and continue cooking, covered, for 2 minutes. Season with salt and pepper to taste.
- Serve on whole-wheat couscous with a green vegetable.