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.
- 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
- 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.
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 lean meat, 5 lean meat, 1 1/2 fat
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- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Poultry, other
- March/April 1995