Cookbook:Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives
CategoryPoultry recipes
Time15 minutes active
1¾ hours total

Cookbook | Ingredients | Recipes | American cuisine

Ingredients edit

Procedure edit

  1. In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
  2. Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
  3. In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
  4. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
  5. In a large, deep nonstick skillet, heat the oil over medium-high heat.
  6. Add the chicken and cook for 3 minutes per side, or until lightly browned.
  7. Remove the chicken from the pan and set aside.
  8. Add the onion, ginger, and garlic to pan. Fry until tender.
  9. Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
  10. Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
  11. To serve, discard the cinnamon stick and stir in cilantro.