Despite making two batches of lemon ricotta muffins, I was still staring at a bag of lemons I had bought at Safeway firmly believing that roommate Alex and I would go through those lemons in no time. Additionally, after the bo saam feast-o-rama, I really wanted to eat something healthy and decided to make chicken tagine with lemons and olives which is healthy, delicious, and would make good use of those lemons I had sitting in the kitchen.
I found this recipe from Cooking Light about two years ago and love making it when the weather is a bit cooler. The use of cinnamon and ginger really warms up the dish and I love the brightness of the lemons and the hint of saltiness added by the olives. Cooked in the sauce, the chicken comes out moist and tasty and not dried out. I usually like serving this over couscous with a side of greens.
Chicken Tagine with Lemons and Olives (adapted from Cooking Light Magazine)
2 boneless, skinless chicken breasts, halved
2 chicken leg quarters
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1 cup low sodium chicken broth
1 cup pitted whole green olives
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat.
Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly.
Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.
Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.