Cookbook:Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives
Category	Poultry recipes
Servings	4
Time	15 minutes active 1¾ hours total
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine

Ingredients

• 2 tablespoons lemon juice
• 1 pound boneless, skinless chicken breasts, cut in three pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground red pepper
• ¼ teaspoon ground turmeric
• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• ½ cup fat-free low-sodium chicken broth
• ¼ cup pitted green olives
• 2 teaspoons grated lemon zest
• 3-inch cinnamon stick
• 2 tablespoons chopped fresh cilantro

Procedure

1. In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
2. Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
3. In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
4. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
5. In a large, deep nonstick skillet, heat the oil over medium-high heat.
6. Add the chicken and cook for 3 minutes per side, or until lightly browned.
7. Remove the chicken from the pan and set aside.
8. Add the onion, ginger, and garlic to pan. Fry until tender.
9. Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
10. Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
11. To serve, discard the cinnamon stick and stir in cilantro.