Easy Chicken Tagine/Tajine With Olives and Lemon

Name: Easy Chicken Tagine/Tajine With Olives and Lemon
Ingredients: 1 12 lbs skinless chicken breast halves; 2 skinless chicken leg quarters (about 1 pound); 14 teaspoon salt; 14 teaspoon black pepper; 1 teaspoon olive oil; 1 cup chopped onion; 3 garlic cloves, minced; 14 cup reduced-sodium chicken broth; 34 cup whole green olives, pitted; 1 teaspoon cinnamon; 12 teaspoon ground ginger; 1 12 teaspoons grated lemon rind; 14 cup fresh lemon juice; 1 tablespoon fresh cilantro, minced; 1 tablespoon fresh parsley, minced

15 ingredients

11 steps

Ingredients

1 12 lbs skinless chicken breast halves
2 skinless chicken leg quarters (about 1 pound)
14 teaspoon salt
14 teaspoon black pepper
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
14 cup reduced-sodium chicken broth
34 cup whole green olives, pitted
1 teaspoon cinnamon
12 teaspoon ground ginger
1 12 teaspoons grated lemon rind
14 cup fresh lemon juice
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced

Directions

1

Sprinkle chicken with salt and pepper.
2

Heat oil in a large Dutch oven over high heat.
3

Add chicken, cook 3 minutes on each side or until browned.
4

Remove chicken from pan.
5

Add onion and garlic to pan, cook 30 seconds, stirring constantly.
6

Add chicken, broth, olives, cinnamon, and ginger; bring to boil.
7

Cover, reduce heat, and simmer 45 minutes.
8

Turn chick over; cook, uncovered 15 minutes.
9

Remove chicken from pan with a slotted spoon.
10

Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.
11

Spoon sauce over chicken to serve.