Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.

Yield:

4 servings

Ingredients

1. 2 chicken breast halves (about 1 1/2 pounds), skinned
2. 2 chicken leg quarters (about 1 pound), skinned
3. 1/4 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1 teaspoon olive oil
6. 1 cup chopped onion
7. 2 garlic cloves, minced
8. 3/4 cup fat-free, less-sodium chicken broth
9. 3/4 cup pitted whole green olives
10. 1 teaspoon ground cinnamon
11. 1/2 teaspoon ground ginger
12. 1 1/2 teaspoons grated lemon rind
13. 1/4 cup fresh lemon juice
14. 1 tablespoon minced fresh cilantro
15. 1 tablespoon minced fresh parsley

Directions

1. Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.
2. Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.

Notes