Chicken Tagine With Lemon and Olives
photo by ColoradoCooking
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 29.58 ml fresh lemon juice
- 12 boneless skinless chicken thighs
- 59.14 ml all-purpose flour (about 1 ounce)
- 2.46 ml salt
- 1.23 ml fresh ground black pepper
- 1.23 ml ground turmeric
- 0.61 ml ground red pepper
- 9.85 ml olive oil
- 473.18 ml chopped onions (about 2 medium)
- 4.92 ml minced peeled fresh ginger
- 2 garlic cloves, minced
- 236.59 ml reduced-sodium fat-free chicken broth
- 59.14 ml pitted green olives, halved (about 12)
- 9.85 ml grated lemon rind
- 236.59 ml dried apricot
- 4 potatoes, quartered
- 118.29 ml pine nuts
- 3 inch cinnamon sticks
- 29.58 ml chopped fresh parsley
directions
- Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
- Remove chicken from bag; discard marinade.
- Pat chicken dry with paper towels.
- Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
- Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
- Add half of chicken; cook for 3 minutes on each side or until lightly browned.
- Remove from pan. Repeat procedure with remaining chicken.
- Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
- Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
- Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
- Serve with couscous.
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RECIPE SUBMITTED BY
Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!