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Chicken Tagine with Green Olives

http://www.eatingwell.com/recipes/chicken_tagine_with_green_olives.html

From EatingWell:  March/April 1995

Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.

6 servings | Active Time: 30 minutes | Total Time: 1 1/4 hours

Ingredients

Preparation

  1. Preheat oven to 375°F.
  2. Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.
  3. Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.
  4. Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.

Nutrition

Per serving : 438 Calories; 23 g Fat; 5 g Sat; 12 g Mono; 137 mg Cholesterol; 15 g Carbohydrates; 42 g Protein; 2 g Fiber; 625 mg Sodium; 528 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 vegetable, 1/2 lean meat, 5 lean meat, 1 1/2 fat