CHICKEN "TAGINE"

CHICKEN

Categories Chicken

Yield 6 (5 points)

Number Of Ingredients 18

1 large or 2 small preserved lemons
2 Tbsp flour
1 Tbsp olive oil
1 3/4 pounds boneless, skinless chicken breast
2 medium onions, thickly sliced
2 cloves garlic, sliced thin
16 large green olives, pitted and sliced
3/4 cup chicken broth
1/4 cup fresh lemon juice
salt to taste
1/8 tsp saffron
1/4 tsp black pepper
1 tsp ground turmeric
1/2 tsp ground cumin
1/8 tsp cayenne
1 stick cinnamon
5 dates, pitted and sliced
1/4 cup chopped cilantro

Steps:

Pull pulp and membrane from preserved lemon and discard. Slice rind into small, thin strips. Combine flour with 1 tsp salt and 1/4 tsp ground pepper in a bowl. Cut chicken into cubes and toss in flour mixture. Heat 2 tsp oil in a nonstick skillet over medium high. Saute chicken until golden brown but not cooked through, about 5 minutes. Transfer chicken to serving bowl and cover. Reduce heat to low. Add final tsp oil and cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric, saffron, cumin, cayenne, salt and pepper and cook, stirring,1 minute. Add preserved lemon, broth, lemon juice, cinnamon stick and olives. Cook for 2-3 minutes. Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 5 minutes. Do not allow to boil. Stir in dates and cilantro, remove cinnamon stick and adjust seasoning as needed.