Chicken Tagine with Lemons and Olives

Chicken Tagine with Lemons and Olives
Photo by Randy Mayor

Ingredients

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

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...

View full recipe at My Recipes

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