Chicken Tagine With Lemon And Olives

• 2 T lemon juice
• 12 skinless boneless chicken thighs
• 1/4c ap flour
• 1/2t salt
• 1/4t pepper
• 1/4 t turmeric
• 1/8 t cayenne
• 2 tsp olive oil
• 2 c chopped onion
• 1 tsp minced ginger
• 2 minced garlic cloves
• 1c chicken broth
• 1/4 c pitted green olives halved (about 12)
• 2 tsp grated lemon rind
• 1 3inch cinnamon stick
• 2T chopped cilantro

1. Combine juice and chicken in a large zip top bag. Seal and marinate in refrigerator for 30 minutes. Remove chicken from bag and discard marinade.
2. Pat chicken dry and dredge in flour then sprinkle with spices. Heat olive oil in a large nonstick skillet with high sides over medium high heat. Add half of the chicken and cook for 3 minutes on each side or until lightly browned. Repeat with remaining chicken then remove to a plate.
3. Add onion, ginger and garlic to pan, saute 5 min or until tender. Return chicken to pan. Add broth, olives, lemon rind and cinnamon stick, bring to a boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Discard cinnamon stick and stir in cilantro. Serve over couscous.

lemon juice, chicken thighs, flour, salt, pepper, turmeric, cayenne, olive oil, onion, ginger, garlic, chicken broth, green olives, lemon rind, cinnamon, t

Taken from www.epicurious.com/recipes/member/views/chicken-tagine-with-lemon-and-olives-52743891 (may not work)