Menu Enter a recipe name, ingredient, keyword...

Chicken Tangine with Lemons & Olives

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

Garlic-Lemon Chicken Breasts Grilled on the Big Green Egg Lemon Parsley Butter Sauce