Chicken tagine with lemon and olives

Ingredients

• 2 tablespoons of lemon juice
• 450 g of boneless, skinless chicken breasts, cut into three pieces
• 30 g of flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/8 teaspoon of ground red chili pepper
• 1/4 teaspoon of turmeric
• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 2 tablespoons of freshly grated ginger
• 2 cloves of garlic, minced
• 12 cl of low-sodium chicken broth
• approximately 40g of pitted green olives
• 2 tablespoons of finely grated lemon zest
• a cinnamon stick, 7 to 8 cm long
• 2 tablespoons of freshly chopped cilantro

In a resealable freezer bag, combine the lemon juice and chicken. Close the bag and let it marinate in the refrigerator for 30 minutes.

Remove the chicken from the bag and discard the marinade. Pat the chicken dry with paper towels.

In a shallow bowl, combine the flour, salt, pepper, and turmeric.

Place the chicken in this mixture to lightly coat both sides, then set aside.

In a large, non-stick frying pan, heat the oil over medium-high heat.

Add the chicken and cook for 3 minutes on each side, until it is lightly browned.

Remove the chicken from the frying pan and set it aside.

Add the onion, ginger, and garlic to the frying pan and cook until softened.

Return the chicken to the frying pan. Add the broth, olives, lemon zest, and cinnamon stick.

Bring to a boil, then cover, reduce the heat, and simmer for 1 hour, or until the chicken is cooked through.

When serving, remove the cinnamon stick and stir in the cilantro.