Chicken Tagine with Lemon and Olives

Try this recipe chicken tagine with lemon and olives to make something out of the ordinary. Tagine is a terracotta pot with a conical lid used in Morocco. Stews that are prepared in a pot are named after the cooking container, although you can cook them in a large skillet or roaster. Serve with couscous or tortillas.
Transfer the juice and chicken to a large zippered plastic bag. Cover and marinate in the refrigerator for 30 minutes. Remove the chicken from the bag; drain the marinade.Dry the chicken with paper towels. Roll in flour, sprinkle with salt, black pepper, turmeric and red pepper. Heat the olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of the chicken; cook for 3 minutes on each side or until lightly browned. Remove from the mold. Repeat with the remaining chicken.Add the onion, ginger and garlic to the pan; simmer for 5 minutes or until tender. Return the chicken to the pan. Add the broth, olives, zest and cinnamon stick; bring to a boil. Cover, reduce heat and simmer for 1 hour or until chicken is tender. Discard the cinnamon stick; add the cilantro.Wine Note: Fresh lemon and fruity olive oil add a vibrant Mediterranean flavor to this dish, which is complemented by a white wine with a high acid content. However, the aromatic spices deserve the same exotic wine. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine made from Moscofilero grapes (mo-sko-feel-er-o). It has a pronounced aroma of citrus, melon, white flowers and spices, as well as a pleasant balance of sweetness and taste of grapefruit. -Jeffrey Lindenmuth