(The ad below will not display on your printed page)
Chicken Tagine with Green Olives
1 h 15 m
EatingWell Test Kitchen
“Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.”
12 bone-in chicken thighs, (3½-4 pounds), skin and fat removed
Salt & coarsely ground pepper, to taste
2 tablespoons extra-virgin olive oil, divided
1 large onion, thinly sliced
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
2 teaspoons finely chopped fresh red or green chile pepper
4 cups reduced-sodium chicken broth
2 all-purpose potatoes, (8 ounces), peeled and diced
½ cup large green olives, pitted and coarsely chopped
2 tablespoons lemon juice
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1 tablespoon ground cumin
1 tablespoon ground cinnamon
1 teaspoon turmeric
1 teaspoon paprika
½ cup chopped fresh cilantro
1Preheat oven to 375°F.
2Pat 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.
3Reduce 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.
4Cover 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.