RCI-MT.006.0039.001
Chicken Tagine with Lemon and Olives
American cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- lemon juice2 tablespoons
- boneless1 poundskinless chicken breasts, cut in three pieces
- all-purpose flour¼ cup
- salt½ teaspoon
- freshly ground black pepper¼ teaspoon
- ground red pepper1/8 teaspoon
- ground turmeric¼ teaspoon
- olive oil2 teaspoons
- yellow onion1 mediumchopped
- grated fresh ginger2 teaspoons
- garlic cloves2 unitminced
- fat-free low-sodium chicken broth½ cup
- pitted green olives¼ cup
- grated lemon zest2 teaspoons
- -inch cinnamon stick3 unit
- chopped fresh cilantro2 tablespoons
Method
1
In a large zip-close plastic bag, combine the juice and chicken.
2
Seal and marinate in the refrigerator 30 minutes.
3
Remove chicken from bag and discard marinate.
4
Pat chicken dry with paper towels.
5
In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
6
Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
7
In a large, deep nonstick skillet, heat the oil over medium-high heat.
8
Add the chicken and cook for 3 minutes per side, or until lightly browned.
9
Remove the chicken from the pan and set aside.
10
Add the onion, ginger, and garlic to pan.
11
Sauté 5 minutes, or until tender.
12
Return the chicken to the pan.
13
Add the broth, olives, lemon zest, and cinnamon stick.
14
Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
15
To serve, discard the cinnamon stick and stir in cilantro.