Cookbook:Chicken Tagine with Lemon and Olives

| American cuisine

Ingredients

 * 2 tablespoons lemon juice
 * 1 pound boneless, skinless chicken breasts, cut in three pieces
 * ¼ cup all-purpose flour
 * ½ teaspoon salt
 * ¼ teaspoon freshly ground black pepper
 * ⅛ teaspoon ground red pepper
 * ¼ teaspoon ground turmeric
 * 2 teaspoons olive oil
 * 1 medium yellow onion, chopped
 * 2 teaspoons grated fresh ginger
 * 2 garlic cloves, minced
 * ½ cup fat-free low-sodium chicken broth
 * ¼ cup pitted green olives
 * 2 teaspoons grated lemon zest
 * 3-inch cinnamon stick
 * 2 tablespoons chopped fresh cilantro

Procedure

 * 1) In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
 * 2) Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
 * 3) In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
 * 4) Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
 * 5) In a large, deep nonstick skillet, heat the oil over medium-high heat.
 * 6) Add the chicken and cook for 3 minutes per side, or until lightly browned.
 * 7) Remove the chicken from the pan and set aside.
 * 8) Add the onion, ginger, and garlic to pan. Fry until tender.
 * 9) Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
 * 10) Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
 * 11) To serve, discard the cinnamon stick and stir in cilantro.