Chicken With Olives and Lemon

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

1. Preheat oven to 325 degrees .
2. Combine first 8 ingredients in a large bowl, stirring well.
3. Add chicken; toss to coat.
4. Arrange chicken in a single layer in a 13 x 9-inch baking dish coated with cooking spray.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, juice, and broth, stirring with a whisk until smooth.
7. Sprinkle flour mixture over chicken, tossing to coat.
8. Top chicken with olives and lemon.
9. Bake at 325 degrees for 1 hour or until thermometer registers 180 degrees .
10. Serving size: 2 thighs and about 1/3 cup sauce.
11. Calories 297 (30% from fat); Fat 10g (sat 1.4g, mono 3.7g, poly 3.4g); Protein 30.8g; Carbohydrates 18.9g; Fiber 2.1g; Cholesterol 115mg; Iron 3.2mg; Sodium 941 mg; Calcium 43mg.

fresh cilantro, ground cumin, paprika, ground ginger, ground turmeric, ground red pepper, salt, garlic, chicken, cooking spray, flour, lemon juice, chicken broth, olives, lemon wedges

Taken from www.food.com/recipe/chicken-with-olives-and-lemon-503346 (may not work)