Chicken Tagine with Lemon and Olives

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