Chicken Tagine with Lemon and Olives

Name: Chicken Tagine with Lemon and Olives
Yield: 6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)
Ingredients: 2 tablespoons fresh lemon juice; 12 skinless, boneless chicken thighs; ¼ cup all-purpose flour (about 1 ounce); ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground turmeric; ⅛ teaspoon ground red pepper; 2 teaspoons olive oil; 2 cups chopped onion (about 2 medium); 1 teaspoon minced peeled fresh ginger; 2 garlic cloves, minced; 1 cup fat-free, less-sodium chicken broth; ¼ cup pitted green olives, halved (about 12); 2 teaspoons grated lemon rind; 1 (3-inch) cinnamon stick; 2 tablespoons chopped fresh cilantro

10 Ratings
9 Reviews

Try this Chicken Tagine with Lemon and Olives recipe for a little something different. A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

By Micol Negrin

Recipe by Cooking Light January 2007

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)

Nutrition Info

Directions

Step 1
Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

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Step 2
Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.
Step 3
Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.
Step 4
Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth

Nutrition Facts

Per Serving:

240 calories; calories from fat 34%; fat 9.1g; saturated fat 1.6g; mono fat 4.4g; poly fat 2g; protein 28.6g; carbohydrates 9.9g; fiber 0.8g; cholesterol 115mg; iron 1.8mg; sodium 612mg; calcium 27mg.

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MargaretCGeorge

12/30/2017

Loved this dish. The one change I needed to make was to use a bit more olive oil, since dredging the thighs with flour meant that they absorbed a bit more than the recipe seemed to anticipate. So I just added a bit more before sautéing the onions, etc. I also deglazed with a spot of white wine before adding the broth. Delicious flavors.

mandofan

03/20/2017

Like so many Cooking Light recipes, this one needed more spice. We doubled the pepper and turmeric and tripled the cayenne and honestly, it still could have used a bit more. We also tossed in some raisins and doubled the olives. All in all, a good base from which ti improve upon.

kimmer99

02/02/2014

Really just a delicious recipe. You can read my review here: http://www.whatireallythink.net/chicken-tagine-with-lemon-and-olives/.

JessicaJJM

04/13/2013

We didn't marinate for an hour, just 5 min and glad. Think an hour would make the lemon too over powering. LOVE this recipe. Chicken is so juicy. Fav. chicken recipe so far.

Brie30

06/03/2012

I have made this many a time & my husband and I love it. The flavors all go together great. Though you don't need a tagine dish for this version, to us it takes just like the tagine dishes we've had in moroccan restaurants. A very tasty dish!

bmgrsgjag

01/08/2011

I've made this recipe a number of times. It is great in the winter. I use boneless, skinless chicken thighs - tough more fat,absorb flavor better. Breasts just don't do the job for this recipe. Also can do this in crockpot and it works! Great for weekdays.

JasonBurn

01/04/2011

This was a hit! We expected a sour dish (with the lemon and green olives), but were pleasantly surprised by the flavor. It's a multi-step recipe, but worth every minute. Delicious and impressive.

RottenGuatemaln

04/26/2009

Yum. Made it just like it says, except we used minced garlic from a jar. Don't fear the cilantro -- it doesn't take over the taste like in some recipes, but it clearly adds to it.

SibsterNYC

12/31/2008

This is one of our favorite chicken entrees and we love the lemon and citrus flavors mixed with olives and spices.

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