Chicken Tagine with Lemon and Olives

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 stick cinnamon (3-inch)
• 1 cup less-sodium chicken broth fat-free
• 1 ounce flour all-purpose
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon ginger fresh minced peeled
• 2  garlic cloves minced
• 0.3 cup olives green pitted halved ( 12)
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground turmeric 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 2 teaspoons olive oil 
• 2 cups onion chopped ( 2 medium)
• 0.5 teaspoon salt 
• 12  chicken thighs boneless skinless

Equipment

• frying pan
• paper towels
• ziploc bags

Directions

1. Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
2. Remove chicken from bag; discard marinade.
3. Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
4. Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
5. Add half of chicken; cook for 3 minutes on each side or until lightly browned.
6. Remove from pan. Repeat procedure with remaining chicken.
7. Add onion, ginger, and garlic to pan; saut 5 minutes or until tender. Return chicken to pan.
8. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.
9. Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth