Chicken tagine with lemon and olives | Diabetes Québec

Ingredients

• 454 g (1 lb) boneless, skinless chicken thighs
• 15 ml (1 tablespoon) olive oil
• 2 onions, chopped
• 2 garlic cloves, chopped
• 5 ml (1 tsp.) ground ginger
• 2 ml (1/2 tsp.) ground cumin
• 2 ml (1/2 tsp.) paprika
• 2 ml (1/2 tsp.) ground cinnamon
• 500 ml (2 cups) sodium-reduced chicken broth
• 1 lemon, cut into 8 wedges
• 12 green olives in oil, pitted and halved
• 250 ml (1 cup) fresh parsley, chopped
• 250 ml (1 cup) fresh coriander, chopped
• Freshly ground salt and pepper
• In a large saucepan over high heat, brown the chicken in the oil. Add onions and garlic and cook for 2 minutes. Add spices and cook, stirring, for 1 minute.
• Add broth, lemon and olives. Bring to the boil. Cover and simmer over medium heat for 45 minutes.
• Add herbs and continue cooking, covered, for 2 minutes. Season with salt and pepper to taste.
• Serve on whole-wheat couscous with a green vegetable.