Easy Chicken Tagine/Tajine With Olives and Lemon

Name: Easy Chicken Tagine/Tajine With Olives and Lemon
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 serving(s)
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

Submitted by chelseas

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

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photo by Tinkerbell

Ready In:: 1hr 30mins
Ingredients:: 15
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

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

Questions & Replies

I clicked onto this recipe expecting instructions to use with my tagine pot..but it says dutch oven. I am confused...

Arianna W.

Reviews

Fantastic recipe. This was absolutely delicious, lowfat and easy. Like the previous reviewer, I opted for more broth--about 1/2 cup--and I was happy I did so because it was so delicious. The light lemony flavor was delicious and not overpowering. A keeper!

B. Licious
I loved this flavor! It was my first tagine & it was so easy. It seemed like 1/4 cup of broth was not enough & in the end the meat was a little dry. Next time I'll add just a bit more broth. I only had green olives stuffed with jalapenos, so I cut out the peppers to bring down the heat for DS & DH. It was still a little spicy for them but I'll be making this again for sure. Thanks for posting chelseas! Made for tagine treasure hunt 2008.

Tinkerbell
Delicious! Easy. A perfect company recipe because there's minimal fussing at the end. I agree with the previous reviews...1/2 cup of broth. So flavorful and lemony. For the olives I used a jar of Trader Joe's Lucques Olives. Those are my favorite olives ever and unbelievably, the flavor of them improved in the cooking! I tried to pit one and gave up and prepared with pits intact. Wasn't annoying to eat at all.

sedw65