Chicken Tagine with Green Olives

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.

Makes: 6 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours

Nutrition Profile

Low carbohydrate | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

12 bone-in chicken thighs, (3 1/2-4 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
1/2 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
1/2 cup chopped fresh cilantro

Preparation

Preheat oven to 375°F.
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.
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.
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.

Nutrition Bonus: Vitamin C (26% daily value), Potassium (15% dv), Iron (21% dv), Selenium (37% dv), Zinc (27% dv).

Carbohydrate Servings: 1

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

More From EatingWell

Healthy Summer Dessert Recipes for the 4th of July

If you’re looking for a new recipe to make for your 4th of...

Healthy Cherry Dessert Recipes

Whether you have fresh cherries or sour cherries on hand or...

Healthy Indian Eggplant Recipes

Indian spices flavor the eggplant in our healthy Indian...

Healthy Baked Eggplant Recipes

Eggplant is a versatile vegetable that takes the place of...
Healthy Grilled Eggplant Recipes

Eggplant slices are sturdy enough to stand up to the fire of...

Healthy Mediterranean Pasta Recipes

Fresh pasta tossed with hearty vegetables, herbs and olive...

Easy Summer Salad Recipes

When the weather gets warmer, make a healthy summer salad...

Protein-Packed Snack Recipes

Eating healthy snacks is a good way to stave off hunger pangs...
Protein-Packed Dinner Recipes

Recharge after a long day or intense workout with one of our...

Healthy Memorial Day Recipes

This Memorial Day, throw a barbecue or picnic with these...

Thai Chicken Recipes

Try making Thai at home with these easy Thai chicken recipes...

Thai Vegetarian Recipes

The flavors of Thai food, including red curry, peanut butter...
Thanksgiving Drink Recipes

If you need new ideas for drinks to serve at Thanksgiving...

Thanksgiving Casseroles That Won’t Pack on the Pounds

Casseroles, such as sweet potato casserole and green bean...

Healthy Ricotta Recipes

Ricotta isn’t just for lasagna and cannoli. With these...

Healthy Fish Taco Recipes

Take a break from classic taco fillings and try making a...