Easy Chicken Tagine With Olives and Lemon

Ingredients

• 1 1/2 lbs skinless chicken breast halves
• 2 skinless chicken leg quarters (about 1 pound)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1/4 cup reduced-sodium chicken broth
• 3/4 cup whole green olive, pitted
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons grated lemon rind
• 1/4 cup fresh lemon juice
• 1 tablespoon fresh cilantro, minced
• 1 tablespoon fresh parsley, minced

Directions

1. 1

   Sprinkle chicken with salt and pepper.

2. 2

   Heat oil in a large Dutch oven over high heat.

3. 3

   Add chicken, cook 3 minutes on each side or until browned.

4. 4

   Remove chicken from pan.

5. 5

   Add onion and garlic to pan, cook 30 seconds, stirring constantly.

6. 6

   Add chicken, broth, olives, cinnamon, and ginger; bring to boil.

7. 7

   Cover, reduce heat, and simmer 45 minutes.

8. 8

   Turn chick over; cook, uncovered 15 minutes.

9. 9

   Remove chicken from pan with a slotted spoon.

10. 10

    Add lemon rind, juice, cilantro, and parsley to pan and cook for 30 seconds, stirring constantly.

11. 11

    Spoon sauce over chicken to serve.