Chicken Tagine with Lemon and Olives

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 ground black pepper
• ⅛ teaspoon ground red pepper
• ¼ teaspoon ground turmeric
• 2 teaspoons olive oil
• 1 medium yellow onion
• 2 teaspoons ginger
• 2 garlic cloves
• ½ cup fat-free low-sodium chicken broth
• ¼ cup green olives
• 2 teaspoons lemon zest
• 3- inch cinnamon stick
• 2 tablespoons cilantro

Steps

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