Chicken Tangine with Lemons & Olives

Chicken Tangine with Lemons & Olives
Chicken Tangine with Lemons & Olives

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    chicken breasts halved, about1.5 lbs, skinned

  • 2

    chicken leg quarters, about 1 lbs, skinned

  • 1/4

    tsp salt

  • 1/4

    tsp black pepper

  • 1

    cup chopped onion

  • 2

    garlic cloves, minced

  • 3/4

    cup fat-free, less-sodium chicken broth

  • 3/4

    cup pitted hole green olives

  • 1

    tsp cinnamon

  • 1/2

    tsp ground ginger

  • 1-1/2

    tsp grated lemon rind

  • 1/4

    cup fresh lemon juice

  • 1

    tbl minced fresh cllantro

  • 1

    tbl minced fresh parsley

Directions

Sprinkle chicken w/salt & 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 & 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. Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4plates. Add lemon rind, juice, cilantro and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.

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