Chicken Tagine With Lemons And Olives Recipe

Ingredients

Ingredients

2 chicken breast halves (about 1 1/2 pounds), skinned

2 chicken leg quarters (about 1 pound), skinned

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

1 cup chopped onion

2 garlic cloves, minced

3/4 cup fat-free, less-sodium chicken broth

3/4 cup pitted whole green olives

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 1/2 teaspoons grated lemon rind

1/4 cup fresh lemon juice

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh parsley

Preparation

Preparation

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 boil. Cover, reduce heat, and simmer for 30 minutes. Turn chicken over; cook, uncovered, 15 minutes.

Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.