Chicken Thighs and Olives

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Chicken Thighs and Olives

Directions

  1. Place chicken in a medium bowl. In a small bowl combine turmeric, paprika, and salt. Sprinkle mixture over chicken; toss to coat.
  2. Heat a 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 4 minutes or until browned, turning once. Remove from skillet.
  3. Add oil to skillet; add onion and garlic. Cook for 4 to 5 minutes or until onion is lightly browned, stirring frequently. Add broth, tomatoes, and olives. Stir in chicken and any accumulated juices. Bring to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until chicken is no longer pink. Serve chicken mixture over couscous.

Test Kitchen Tip

When shopping for skinless, boneless chicken thighs look for meat that is pink in color to ensure freshness.
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Nutrition Facts (Chicken Thighs and Olives)

  • Per serving:
  • 550 kcal ,
  • 15 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 134 mg chol. ,
  • 1015 mg sodium ,
  • 64 g carb. ,
  • 6 g fiber ,
  • 3 g sugar ,
  • 38 g pro.
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