Thursday, March 4, 2010

chicken tagine with lemons and olives

tagine is a moroccan slow-cooked stew full of complex, interesting and unique flavors. lemon and olives and... cinnamon? yessirree, and it totally works. this tagine recipe comes from dear kristin again... isn't she somethin'? super delicious and healthy, this recipe is awesome served over couscous. nummers!

chicken tagine with lemons & olives
2 boneless/skinless chicken breasts (~1.5 lbs.)
2 boneless/skinless chicken thigh quarters (~1 lb.)
1 t. olive oil
1 c. chopped onion
3 crushed garlic cloves
1 T. each chopped cilantro & parsley
3/4 c. chicken broth
3/4 c. pitted whole green olives (i substitute kalmata)
1 t. cinnamon
1 t. ground ginger
1 1/2 t. grated lemon rind
1/4 c. lemon juice

sprinkle chicken with s&p. heat oil in large pot over high heat. add chicken, cook 3 minutes each side. remove chicken from pot. add onion & garlic to pot, cook 30 sec., stirring constantly. add chicken, broth, olives, cinnamon & ginger and bring to boil. cover, reduce heat & simmer for 45 minutes, turning chicken over every 15 minutes. add rind, juice, cilantro and parsley, cook for 30 seconds, stirring. serve with sauce spooned over chicken.

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