Ingredients
-
1 1/2
-
2
-
1/4
-
1/4
-
1
-
1
-
3
-
1/4
-
3/4
-
1
-
1/2
-
1 1/2
-
1/4
-
1
-
1
Directions
Easy Chicken Tagine/Tajine With Olives and Lemon, From Cooking Light magazine, an easy way to prepare a dish like the traditional Moroccan stew This is great served with couscous , I clicked onto this recipe expecting instructions to use with my tagine pot but it says dutch oven I am confused , Delicious! Easy A perfect company recipe because there’s minimal fussing at the end I agree with the previous reviews 1/2 cup of broth So flavorful and lemony For the olives used a jar of Trader Joe’s Lucques Olives Those are my favorite olives ever and unbelievably, the flavor of them improved in the cooking! I tried to pit one and gave up and prepared with pits intact Wasn’t annoying to eat at all
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Steps
|
1
Done
|
Sprinkle Chicken With Salt and Pepper. |
|
2
Done
|
Heat Oil in a Large Dutch Oven Over High Heat. |
|
3
Done
|
Add Chicken, Cook 3 Minutes on Each Side or Until Browned. |
|
4
Done
|
Remove Chicken from Pan. |
|
5
Done
|
Add Onion and Garlic to Pan, Cook 30 Seconds, Stirring Constantly. |
|
6
Done
|
Add Chicken, Broth, Olives, Cinnamon, and Ginger; Bring to Boil. |
|
7
Done
|
Cover, Reduce Heat, and Simmer 45 Minutes. |
|
8
Done
|
Turn Chick Over; Cook, Uncovered 15 Minutes. |
|
9
Done
|
Remove Chicken from Pan With a Slotted Spoon. |
|
10
Done
|
Add Lemon Rind, Juice, Cilantro, and Parsley to Pan and Cook For 30 Seconds, Stirring Constantly. |
|
11
Done
|
Spoon Sauce Over Chicken to Serve. |
