We didn't marinate for an hour, just 5 min and glad. Think an hour would make the lemon too over powering. LOVE this recipe. Chicken is so juicy. Fav. chicken recipe so far.
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.
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- 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
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