Really just a delicious recipe. You can read my review here: http://www.whatireallythink.net/chicken-tagine-with-lemon-and-olives/.
Chicken Tagine with Lemon and Olives
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.
More From Cooking Light
- 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
- 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
- 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, 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.
- 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
Only you will be able to view, print, and edit this note.Add Note