Chicken Tagine with Lemon and Olives

• 2 tablespoons lemon juice
• 1 pound boneless, skinless chicken breasts, cut in three pieces
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon ground red pepper
• ¼ teaspoon ground turmeric
• 2 teaspoons olive oil
• 1 medium yellow onion, chopped
• 2 teaspoons grated fresh ginger
• 2 garlic cloves, minced
• ½ cup fat-free low-sodium chicken broth
• ¼ cup pitted green olives
• 2 teaspoons grated lemon zest
• 3-inch cinnamon stick
• 2 tablespoons chopped fresh cilantro

Ingredients for 4 servings (820 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.

2. 2

   Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.

3. 3

   In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.

4. 4

   Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.

5. 5

   In a large, deep nonstick skillet, heat the oil over medium-high heat.

   Stovetop
6. 6

   Add the chicken and cook for 3 minutes per side, or until lightly browned.

7. 7

   Remove the chicken from the pan and set aside.

8. 8

   Add the onion, ginger, and garlic to pan. Fry until tender.

   Stovetop
9. 9

   Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.

10. 10

    Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.

    Stovetop
11. 11

    To serve, discard the cinnamon stick and stir in cilantro.