Chicken Tagine with Lemons and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since Chicken Tagine is so saucy, it's best served over couscous. Ingredients:
2 chicken breast halves (about 1 1/2 pounds), skinned |
2 chicken leg quarters (about 1 pound), skinned |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon olive oil |
1 cup chopped onion |
2 garlic cloves, minced |
3/4 cup fat-free, less-sodium chicken broth |
3/4 cup pitted whole green olives |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1 1/2 teaspoons grated lemon rind |
1/4 cup fresh lemon juice |
1 tablespoon minced fresh cilantro |
1 tablespoon minced fresh parsley |
Directions:
1. 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 a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.
2. Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.
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