Chicken Tagine with Lemon and Olives

Chicken Tagine with Lemon and Olives
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons grated lemon rind
  • 2 teaspoons olive oil
  • 1 teaspoon minced peeled fresh ginger
  • ¼ cup pitted green olives, halved (about 12)
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • + 9 more ingredients
    • ¼ cup all-purpose flour (about 1 ounce)
    • ¼ teaspoon ground turmeric
    • 2 tablespoons fresh lemon juice
    • 1 (3-inch) cinnamon stick
    • 12 skinless, boneless chicken thighs
    • 2 garlic cloves, minced
    • 1 cup fat-free, less-sodium chicken broth
    • 1/8 teaspoon ground red pepper
    • 2 cups chopped onion (about 2 medium)

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 ski...

View full recipe at My Recipes

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