Easy Chicken Tagine/Tajine With Olives and Lemon

From Cooking Light magazine, an easy way to prepare a dish like the traditional Moroccan stew. This is great served with couscous.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs skinless chicken breast halves
• 2  skinless chicken leg quarters (about 1 pound)
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  teaspoon olive oil
• 1  cup  chopped onion
• 3  garlic cloves, minced
• 1⁄4 cup reduced-sodium chicken broth
• 3⁄4 cup  whole green olives, pitted
• 1  teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1 1⁄2 teaspoons  grated lemon rind
• 1⁄4 cup fresh lemon juice
• 1  tablespoon fresh cilantro, minced
• 1  tablespoon fresh parsley, minced

Directions

1. Sprinkle chicken with salt and pepper.
2. Heat oil in a large Dutch oven over high heat.
3. Add chicken, cook 3 minutes on each side or until browned.
4. Remove chicken from pan.
5. Add onion and garlic to pan, cook 30 seconds, stirring constantly.
6. Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
7. Cover, reduce heat, and simmer 45 minutes.
8. Turn chick over; cook, uncovered 15 minutes.
9. Remove chicken from pan with a slotted spoon.
10. Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
11. Spoon sauce over chicken to serve.