Heat oven to 350°F. Have ready a shallow 3-qt baking dish.
In a wide, shallow bowl, mix flour, cumin, paprika, turmeric and salt. Add chicken and turn to coat; shake off excess.
Heat 2 tsp oil in a large nonstick skillet over medium heat. Add half the chicken; cook 2 minutes per side or until browned. Place in baking dish in a single layer. Repeat with remaining oil and chicken.
Add garlic and ginger to skillet; sauté over medium heat 1 minute to cook slightly. Add broth and olives, bring to a boil and pour over chicken. Top with oranges; cover with foil.
Bake 25 minutes until cooked through and instant-read thermometer inserted in thickest part of chicken, not touching bone, registers 170°F. Sprinkle with cilantro.
Planning Tip: The oranges can be prepared up to 3 days ahead. Bag oranges and refrigerate. Chicken can be baked up to 2 days ahead. Cool, cover and refrigerate. Reheat, covered, in a 350°F oven 1 hr. Chop cilantro 30 minutes before using.
Calories 269 Fat 7g Saturated fat 1g Cholesterol 86mg
Sodium 637mg Carbohydrate 13g Fiber 2g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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