Chicken Tagine/tajine with Olives and Lemon

Name: Chicken Tagine/tajine with Olives and Lemon
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 lb skinless chicken breast halves; 2 skinless chicken leg quarters; 0.25 tsp salt; 0.25 tsp black pepper; 1 tsp olive oil; 1 cup chopped onion; 3 garlic cloves; 0.25 cup reduced-sodium chicken broth; 0.75 cup whole green olives; 1 tsp cinnamon; 0.5 tsp ground ginger; 1.5 tsp grated lemon rind; 0.25 cup fresh lemon juice; 1 tbsp fresh cilantro; 1 tbsp fresh parsley

Gently simmered chicken, green olives and lemon rind, warmed with cinnamon and ginger, a Moroccan tagine.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 75 min · 90 min total
Difficulty: medium

1
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.
3 min
2
Remove chicken from pan. Add onion and garlic to pan, cook 30 seconds, stirring constantly.
1 min
3
Add chicken, broth, olives, cinnamon, and ginger; bring to boil. Cover, reduce heat, and simmer 45 minutes.
45 min
4
Turn chick over; cook, uncovered 15 minutes. Remove chicken from pan with a slotted spoon.
15 min
5
Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly. Spoon sauce over chicken to serve.
1 min