Chicken Tagine with Lemons and Olives

Photo by Randy Mayor
Ingredients
- ¼ teaspoon salt
- ¼ cup fresh lemon juice
- ¼ teaspoon black pepper
- 1 teaspoon olive oil
- 1 tablespoon minced fresh cilantro
- 2 chicken breast halves (about 1 1/2 pounds), skinned
- ¾ cup pitted whole green olives
- + 8 more ingredients
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- 2 chicken leg quarters (about 1 pound), skinned
- 1 ½ teaspoons grated lemon rind
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ cup fat-free, less-sodium chicken broth
- 2 garlic cloves, minced
- 1 tablespoon minced fresh parsley
- 1 cup chopped onion
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...
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