Chicken Tagine With Lemon and Olives

Name: Chicken Tagine With Lemon and Olives
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 serving(s)
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

Submitted by Sageca

"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."

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photo by ColoradoCooking

Ready In:: 1hr 30mins
Ingredients:: 19
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

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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Reviews

Outstanding! I add more spices, broth and potatoes (sauted with the onion) an NO cinnamon. I use chicken breasts cut small so this cooks in about 30 minutes. A real winner!
ColoradoCooking

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!

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