chicken tagine with green olives

Categories
Poultry
African
Yield
6 servings
MeasureIngredient
12  Bone-in chicken thighs (about 3 1/2 to 4 lbs) skin & excess fat removed
  Salt & coarsely ground black pepper to taste
2 tablespoons Olive oil
1 large Onion, thinly sliced
Cloves garlic, finely chopped
1 tablespoon Finely chopped fresh ginger
2 teaspoons Finely chopped fresh red or green chile pepper of your choice
4 cups Defatted reduced-sodium chicken stock
Potatoes (about 1/2 lb) peeled & diced
½ cup Large green olives, pitted & coarsely chopped
2 tablespoons Fresh lemon juice
1 tablespoon Chopped fresh thyme -OR-
1 teaspoon Dried thyme leaves
1 tablespoon Ground cumin
1 tablespoon Ground cinnamon
1 teaspoon Turmeric
1 teaspoon Paprika
½ cup Chopped fresh cilantro

Preheat oven to 357 degrees. Pat chicken dry and season with salt and pepper. In a large ovenproof skillet or dutch oven, heat 1 T oil 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 T oil to the pan. Add onions 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 chicken stock, 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 for 45 minutes, or until the chicken thighs are tender. Stir in cilantro. Season with salt and pepper and serve. 366 calories per serving: 30 g protein, 21 g fat, 16 g carbohydrate; 1,320 mg sodium; 101 mg cholesterol. From Eating Well Magazine, Mar/Apr '95.

Submitted By TERRI WOLTMON On 03-23-95

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