Chicken Tagine With Lemon and Olives

This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  tablespoons fresh lemon juice
• 12  boneless skinless chicken thighs
• 1⁄4 cup all-purpose flour (about 1 ounce)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 teaspoon ground turmeric
• 1⁄8 teaspoon  ground red pepper
• 2  teaspoons olive oil
• 2  cups  chopped onions (about 2 medium)
• 1  teaspoon  minced peeled fresh ginger
• 2  garlic cloves, minced
• 1  cup  reduced-sodium fat-free chicken broth
• 1⁄4 cup  pitted green olives, halved (about 12)
• 2  teaspoons  grated lemon rind
• 1  cup  dried apricot
• 4  potatoes, quartered
• 1⁄2 cup pine nuts
• 1 (3 inch)  cinnamon sticks
• 2  tablespoons  chopped fresh parsley

Directions

1. Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Remove chicken from bag; discard marinade.
3. Pat chicken dry with paper towels.
4. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
5. Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
6. Add half of chicken; cook for 3 minutes on each side or until lightly browned.
7. Remove from pan. Repeat procedure with remaining chicken.
8. Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
9. Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
10. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
11. Serve with couscous.