MOROCCAN CHICKEN WITH OLIVES AND ONIONS
FAMILY DINNER: Make family day a delicious one with Moroccan chicken with olives and onions for dinner. Serve it with yellow rice, an arugula salad and flatbread. Enjoy coconut pudding with apricots for dessert. Plan ahead: Save the chicken, rice, flatbread and some pudding for another night ( see Round 2: Heat and Eat, Page 3).
Ingredients
3 medium Vidalia or other sweet onions, halved and cut into half- moons 3/ 4 cup pimiento- stuffed olives 2 lemons, sliced into rounds 4 tablespoons extra- virgin olive oil, divided 4 teaspoons adobo seasoning with pepper, divided ( such as Goya) 1 tablespoon minced garlic 1 tablespoon cumin 1 1/ 2 teaspoons smoked paprika 3/ 4 teaspoon turmeric 1/ 4 teaspoon cayenne pepper 10 bone- in skinless chicken thighs ( 3 to 3 1/ 2 pounds)
Servings: makes 10 servings Preparation time: 15 minutes Cooking time: 35 to 40 minutes
Preheat oven to 425 degrees. Line a sheet pan or other large rimmed baking pan with foil. In a medium bowl, toss together the onions, olives, lemons, 2 tablespoons olive oil and 1 teaspoon of adobo seasoning. Spoon onto baking pan in an even layer. In a small bowl, mix together 2 tablespoons oil, remaining adobo seasoning, garlic, cumin, paprika, turmeric and cayenne pepper. Rub chicken with spice paste. Arrange chicken over vegetables. Roast 35 to 40 minutes or until chicken reaches an inner temperature of 165 degrees.
Per serving: 230 calories, 21 grams protein, 14 grams fat ( 55 percent calories from fat), 2.9 grams saturated fat, 5 grams carbohydrate, 114 milligrams cholesterol, 900 milligrams sodium, 1 gram fiber.
Carb count: 0.5.