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.
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
How to Make It
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.
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.