Chicken Tagine With Lemon And Olives

• 2 T Lemon Juice
• 8 skinless, boneless chicken thighs
• 1/4 C flour
• 1/2 t salt
• 1/4 t black peppter
• 1/4 t turmeric
• 1/8 t red pepper
• 1/4 t ginger (edited by me from original which called for fresh ginger)
• 2 t olive oil
• 1 large chopped onion
• 2 cloves, mined garlic
• 1 C low sodium chicken broth
• 12-15 pitted green olives, halved
• 2 t grated lemon rind
• 1 cinnamon stick
• 2 T fresh cilantro (optional)

1. 1. Combine Juice and chicken and marinate 30 minutes.
2. 2. Pat dry, dredge in flour, sprinkle with spices and grown in olive oil. Remove from pan.
3. 3. Cook onion and garlic in pan 5 minutes. Return chicken and add broth, olives, rind and cinnomon stick.
4. 4. Simmer 1 hours covered
5. 3.

lemon juice, skinless, flour, salt, black peppter, turmeric, red pepper, ginger, olive oil, onion, garlic, chicken broth, green olives, lemon rind, cinnamon, t

Taken from www.epicurious.com/recipes/member/views/chicken-tagine-with-lemon-and-olives-52813141 (may not work)