Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 min. Remove chicken from bag; discard marinade.
Pat chicken dry with paper towels. Dredge in floup; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over med-hi heat. Add half of chicken; cook for 3 min on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.
Add onion, ginger, and garlic to pan; saute 5 min or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
Discard cinnamon stick; stir in cilantro.
Serve with couscous salad with lemon and olives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 87.1mg||27 %|
|Sodium 94.5mg||3 %|
|Potassium 303.9mg||8 %|
|Total Carbohydrate 8.7g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8.2g|
|Protein 21.8g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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