Rating: 5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 9

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.

Micol Negrin
Recipe by Cooking Light January 2007

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

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  • 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

Nutrition Facts

240 calories; calories from fat 34%; fat 9.1g; saturated fat 1.6g; mono fat 4.4g; poly fat 2g; protein 28.6g; carbohydrates 9.9g; fiber 0.8g; cholesterol 115mg; iron 1.8mg; sodium 612mg; calcium 27mg.
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