Chicken Tagine with Lemon and Olives
Source and licence
"Chicken Tagine with Lemon and Olives" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_Tagine_with_Lemon_and_Olives, revision 4523938), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_Tagine_with_Lemon_and_Olives&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523938
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
- Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
- In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
- Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
- In a large, deep nonstick skillet, heat the oil over medium-high heat.
- Add the chicken and cook for 3 minutes per side, or until lightly browned.
- Remove the chicken from the pan and set aside.
- Add the onion, ginger, and garlic to pan. Fry until tender.
- Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
- Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
- To serve, discard the cinnamon stick and stir in cilantro.