Chicken Tagine with Lemon and Olives
This chicken tagine with lemon and olives is a lean, fragrant braise that uses a skillet instead of a clay pot. The chicken breast sits briefly in lemon juice, then gets a light coat of flour spiced with turmeric and red pepper, which browns evenly and thickens the small amount of broth. Ginger, garlic, and a cinnamon stick give the sauce a warm Moroccan character, while zest and green olives keep it sharp and salty.
Instructions
Put the lemon juice and chicken in a large zip-close bag, seal it, and refrigerate for 30 minutes. Take the chicken out, throw away the marinade, and pat the pieces dry with paper towels.
Stir the flour, salt, black pepper, red pepper, and turmeric together in a shallow bowl. Press each piece of chicken into the mixture so both sides are lightly coated, then set them aside.
Heat the olive oil in a large, deep nonstick skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side, until lightly browned, then transfer it to a plate.
Put the onion, ginger, and garlic in the same pan and fry until the onion is tender.
Return the chicken to the pan and add the broth, olives, lemon zest, and cinnamon stick. Bring to a boil, then cover, lower the heat, and simmer for 1 hour, or until the chicken is tender.
Before serving, remove the cinnamon stick and stir in the cilantro.
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