Chicken Tagine With Lemon and Olives

• 2 tablespoons fresh lemon juice
• 12 boneless skinless chicken thighs
• 14 cup all-purpose flour (about 1 ounce)
• 12 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 14 teaspoon ground turmeric
• 18 teaspoon ground red pepper
• 2 teaspoons olive oil
• 2 cups chopped onions (about 2 medium)
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1 cup reduced-sodium fat-free chicken broth
• 14 cup pitted green olives, halved (about 12)
• 2 teaspoons grated lemon rind
• 1 cup dried apricot
• 4 potatoes, quartered
• 12 cup pine nuts
• 1 (3 inch) cinnamon sticks
• 2 tablespoons chopped fresh parsley

1. Combine juice and chicken in a large zip-top plastic bag.
2. Seal and marinate in refrigerator 30 minutes.
3. Remove chicken from bag; discard marinade.
4. Pat chicken dry with paper towels.
5. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
6. Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
7. Add half of chicken; cook for 3 minutes on each side or until lightly browned.
8. Remove from pan.
9. Repeat procedure with remaining chicken.
10. Add onion, ginger, and garlic to pan; saute 5 minutes or until tender.
11. Return chicken to pan.
12. Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
13. Cover, reduce heat, and simmer 1 hour or until chicken is tender.
14. Discard the cinnamon stick; stir in parsley.
15. Serve with couscous.

lemon juice, chicken thighs, flour, salt, ground black pepper, ground turmeric, ground red pepper, olive oil, onions, fresh ginger, garlic, chicken broth, green olives, lemon rind, apricot, potatoes, nuts, cinnamon sticks, parsley

Taken from www.food.com/recipe/chicken-tagine-with-lemon-and-olives-484885 (may not work)