Recipe: Chicken Tagine with Lemons and Olives

Makes 4 servings

2 tablespoons lemon juice

1 pound boneless, skinless chicken breasts, each cut into three piece (see editor's note)

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground red pepper

1/4 teaspoon ground turmeric

2 teaspoons olive oil

1 medium yellow onion, chopped

2 teaspoon grated fresh ginger

2 garlic cloves, minced

1/2 cup fat-free, low-sodium chicken broth

1/4 cup pitted green olives (about 12)

2 teaspoons grated lemon zest

3-inch cinnamon stick

2 tablespoons chopped fresh cilantro

1. In a large zip-close plastic bag, combine the lemon juice and chicken. Seal and marinate in the refrigerator for 30 minutes. Remove chicken from bag and discard marinade. Pat the chicken dry with paper towels.

2. In a shallow bowl, combine the flour, salt, black and red peppers, and turmeric. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.

3. In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside.

4. Add the onion, ginger and garlic to pan. Sauté 5 minutes, or until tender. Return the chicken to pan. Add the broth, olives, lemon zest and cinnamon stick. Bring to a boil, then cover, reduce heat and simmer 1 hour, or until chicken is tender.

5. To serve, discard the cinnamon stick and stir in cilantro.

Jan Norris note: I prefer chicken thighs for this recipe.

Adapted from "Cooking Light" magazine