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Chicken Tagine with Lemon and Olives

Source

Cooking light

Ingredients

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2 tbs fresh lemon juice
12 organic chicken thighs skinless, boneless
1⁄4 cup gluten free flour
1⁄2 tsp sea salt
1⁄4 tsp pepper
1⁄4 tsp turmeric
2 tsp olive oil
1 tsp fresh ginger minced
2 garlic cloves minced
1 cup vegetable broth
1⁄4 cup green olives halved
2 tsp lemon rind or preserved lemon, minced
1 cinnamon stick

Directions ( Default | Numbered )

Combine juice and chicken in a large bag. Marinate in fridge for 30 minutes.

Dredge chicken in flour, sprinkle with salt, pepper and turmeric. Heat oil in a large skillet. Add half of chicken and cook for 3 minutes on each side. Remove and repeat with remaining chicken.

Add ginger and garlic to pan. saute 1 minute. Return chicken to the pan. Add broth, olive, rind and cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 1 hour, or until chicken is tender.

  1. Combine juice and chicken in a large bag. Marinate in fridge for 30 minutes.
  2. Dredge chicken in flour, sprinkle with salt, pepper and turmeric. Heat oil in a large skillet. Add half of chicken and cook for 3 minutes on each side. Remove and repeat with remaining chicken.
  3. Add ginger and garlic to pan. saute 1 minute. Return chicken to the pan. Add broth, olive, rind and cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 1 hour, or until chicken is tender.

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