Chicken Tagine
Course:
Dinner, Chicken
INGREDIENTS:
- Olive oil (1 tbsp)
- Whole chicken, cut into 8 pieces
- Salt (1 tsp)
- Ground black pepper (1 tsp)
- Yellow onion (1, thinly sliced)
- Garlic cloves (4, minced)
- Paprika (1 tbsp)
- Ground cumin (1 tbsp)
- Ground cinnamon (1 tsp)
- Ground ginger (1 tsp)
- Chicken broth (1 cup)
- White wine (1 cup)
- Lemon (1, cut into wedges)
- Green olives, pitted (1 cup)
DIRECTIONS:
- In a Dutch oven, heat olive oil over medium-high heat.
- Season chicken with salt and pepper and brown on all sides until golden.
- Remove and add onion.
- Saute for 5 minutes, until softened.
- Add garlic, paprika, cumin, cinnamon, and ginger.
- Cook for 2 minutes.
- Add broth and wine, bring to a boil.
- Add chicken and lemon wedges, cover, and reduce to a simmer.
- Cook for 45 minutes or until chicken is cooked through.
- Remove chicken and place on a platter or in a tagine.
- Add olives to pan and increase heat to medium-high.
- Boil uncovered for 5 to 8 minutes, until sauce is thickened.
- Pour over chicken and serve immediately.