Chicken Tagine with Lemon and Olives

Becky Luigart-Stayner

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.

Yield: 6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 240
  • Calories from fat: 34%
  • Fat: 9.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2g
  • Protein: 28.6g
  • Carbohydrate: 9.9g
  • Fiber: 0.8g
  • Cholesterol: 115mg
  • Iron: 1.8mg
  • Sodium: 612mg
  • Calcium: 27mg

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

Preparation

  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
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