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Chicken Tagine with Lemons and Olives

Randy Mayor; Jan Gautro
Yield 4 servings (serving size: 1 chicken piece and 1/3 cup sauce)
The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since Chicken Tagine is so saucy, it's best served over couscous.

Ingredients

  • 2 chicken breast halves (about 1 1/2 pounds), skinned
  • 2 chicken leg quarters (about 1 pound), skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 3/4 cup pitted whole green olives
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon minced fresh parsley

Nutrition Information

  • calories 345
  • caloriesfromfat 30 %
  • fat 11.5 g
  • satfat 2.5 g
  • monofat 5.9 g
  • polyfat 2.3 g
  • protein 49.9 g
  • carbohydrate 9.2 g
  • fiber 2.5 g
  • cholesterol 145 mg
  • iron 3.7 mg
  • sodium 769 mg
  • calcium 87 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.

  2. Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.