Moroccan Chicken With Lemon, Olives, And Cilantro

• 1 teaspoon olive oil
• 8 (3-ounce) skinless, boneless chicken thighs
• 1 1/4 cups chopped onion (about 1 medium)
• 4 garlic cloves, minced
• 1 tablespoon bottled minced ginger
• 1 teaspoon grated fresh lemon rind
• 1/4 cup fresh lemon juice, divided
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 (13.1-ounce) jar green Greek olives, drained and pitted
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon crushed red pepper
• 2 cups cooked whole wheat couscous

1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until browned. Remove chicken from pan; keep warm.
2. Add onion, garlic, and ginger to pan; saute 2 minutes. Stir in rind, 3 tablespoons lemon juice, broth, and olives. Return chicken to pan, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 10 minutes or until chicken is done. Remove from heat; sprinkle with remaining 1 tablespoon lemon juice, cilantro, and red pepper. Serve over couscous.

olive oil, skinless, onion, garlic, ginger, lemon rind, lemon juice, chicken broth, olives, fresh cilantro, red pepper, whole wheat couscous

Taken from www.myrecipes.com/recipe/moroccan-chicken-with-lemon-olives-cilantro (may not work)