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Chicken Tagine with Lemon and Olives

Becky Luigart-Stayner
Yield 6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)
Try this Chicken Tagine with Lemon and Olives recipe for a little something different. A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

Ingredients

  • 2 tablespoons fresh lemon juice
  • 12 skinless, boneless chicken thighs
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground red pepper
  • 2 teaspoons olive oil
  • 2 cups chopped onion (about 2 medium)
  • 1 teaspoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup pitted green olives, halved (about 12)
  • 2 teaspoons grated lemon rind
  • 1 (3-inch) cinnamon stick
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 240
  • caloriesfromfat 34 %
  • fat 9.1 g
  • satfat 1.6 g
  • monofat 4.4 g
  • polyfat 2 g
  • protein 28.6 g
  • carbohydrate 9.9 g
  • fiber 0.8 g
  • cholesterol 115 mg
  • iron 1.8 mg
  • sodium 612 mg
  • calcium 27 mg

How to Make It

  1. Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

  2. 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.

  3. Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

  4. Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth