Chicken Tagine with Lemon and Olives

Ingredients

• 30 mlLemon juice
• 454 gChicken breast
• 30 gFlour
• 3 gSalt
• 0.6 gPepper
• 0.3 gBell pepper
• 0.5 gTurmeric
• 10 mlOlive oil
• 110 gOnion
• 4 gGinger
• 6 gGarlic
• 120 mlChicken broth
• 40 gOlive
• 4 gLemon zest
• 1 pcsCinnamon
• 8 gCoriander

Instructions

1. 1

   Marinate

   • Combine the lemon juice and chicken in a large zip-top plastic bag, seal and refrigerate for 30 minutes.
   • Remove the chicken from the bag and discard the marinade. Pat the chicken dry with paper towels.
2. 2

   Coating

   • In a shallow bowl combine flour, salt, black and red pepper, and turmeric.
   • Dredge the chicken in the flour mixture to lightly coat both sides and set aside.
3. 3

   Brown the chicken

   • Heat the olive oil in a large deep nonstick skillet over medium-high heat.
   • Add the chicken and cook about 3 minutes per side until lightly browned.
   • Remove the chicken and set aside.
4. 4

   Sauté aromatics

   • Add onion, grated ginger and minced garlic to the pan and fry until tender.
   • Return the chicken to the pan.
5. 5

   Simmer

   • Add broth, olives, lemon zest and cinnamon stick.
   • Bring to a boil, cover, reduce heat and simmer 1 hour until chicken is tender. Remove the cinnamon stick before serving.
6. 6

   Finish

   • Stir in chopped cilantro and serve immediately.