Chicken With Green Olives

• 1 tablespoon olive oil
• 8 chicken thighs (about 2 pounds), skinned
• 3/4 teaspoon black pepper, divided
• 1/4 teaspoon salt
• 2 cups chopped onion
• 1 tablespoon minced fresh garlic
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• Dash of ground red pepper
• 1 (3-inch) cinnamon stick
• 1 bay leaf
• 2 cups fat-free, less-sodium chicken broth
• 2/3 cup pitted green olives
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro
• 3 cups hot cooked couscous

1. Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add chicken to pan; cook 10 minutes, browning on all sides. Remove chicken from pan; reduce heat to medium.
2. Add 1/2 teaspoon black pepper, onion, and the next 8 ingredients (onion through bay leaf); cook 5 minutes, stirring occasionally. Add broth; bring to a boil. Return chicken to pan, and reduce heat. Simmer, uncovered, for 15 minutes or until chicken is done. Discard cinnamon and bay leaf.
3. While chicken cooks, place olives in a small saucepan; cover with water. Bring to a boil; drain. Repeat procedure. Add olives and juice to chicken mixture; sprinkle with cilantro. Serve over couscous.

olive oil, chicken, black pepper, salt, onion, fresh garlic, fresh ginger, ground cumin, paprika, ground turmeric, ground red pepper, cinnamon stick, bay leaf, chicken broth, green olives, lemon juice, fresh cilantro, couscous

Taken from www.myrecipes.com/recipe/chicken-with-green-olives-0 (may not work)