| 3 Tbsp. |
Flour |
| 1 Tsp. |
Salt |
| 1/4 Tsp. |
Pepper |
3 Tbsp.
|
Vegetable Oil
|
| 2 |
Mediums Onions, Chopped |
| 2 |
Cloves Garlic, Minced |
| 3/4 Tsp. |
Cumin |
| 1/2 Tsp. |
Paprika |
| Pinch |
Cayenne Pepper |
| 1/2 Cup |
Chicken Broth |
| Juice of |
1 Lemon |
| 1 |
Lemon, Thinly Sliced |
| 1 Jar |
Halved Pimiento-Stuffed Green Olives |
| 1 Tbsp. |
Chopped Parsley |
|
Pat chicken dry with paper towels. Combine flour, salt and pepper on wax paper. Turn chicken in mixture to coat evenly and shake off excess.
Saute chicken pcs. a few at a time in oil in large skillet. Remove to 13 x 9 baking dish as they brown. Arrange in single layer.
Preheat oven to 375 degrees.
Add onion, garlic, cumin, paprika and cayenne to the skillet, scraping up any browned bits from the bottome of the skillet. Stir in chicken broth and lemon juice. Bring to boiling and pour over chicken. Arrange lemon slices over chicken.
Bake covered for 40 minutes. Uncover, sprinkle with olives. Bake uncovered 5 minutes. Sprinkle with parsley and serve.
|
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