Chicken Tangine with Lemons & Olives
By ro22ni
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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
Details
Preparation
Step 1
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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