Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, September 2, 2012

Chicken Tagine with Lemon & Olives

I found this recipe in my favorite inspiration spot – one of the Cooking Light cookbooks!  Of course – I adjusted it – but only slightly.  This recipe calls for cooking the chicken in a Tagine, which is a Moroccan terra-cotta pot. However, since I don’t own a Tagine – I opted to use a large heavy non-stick skillet that has a lid.  Since I’ve never had anything prepared in a Tagine – I can’t say for sure that this was just as good.  But, I can guarantee you – this was DELICIOUS!  The flavorful combination of lemon, ginger, garlic and cinnamon is so fantastic and the aroma that it produces while cooking is completely enticing.  Give this one a try…  I think you’ll be happy!


Grated zest from one lemon
2 tablespoons fresh lemon juice
12 – 14 boneless skinless chicken thighs
½ cup flour
¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon turmeric
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
2 medium white onions, chopped
1 tablespoon fresh minced ginger
3 cloves garlic, minced
1 cup chicken broth
½ cup green olives, rough chopped – with or without pimento
2 cinnamon sticks
2 tablespoon chopped fresh cilantro


Combine the juice and chicken in a large ziplock bag.  Seal and marinate for 30 minutes in the fridge.  Remove chicken from bag and pat dry.  Discard the marinade.

Dredge the dried chicken in flour.  Sprinkle with salt, pepper, turmeric and cayenne.  Heat ½ the oil in a large nonstick skillet with high sides.  Add half the chicken and cook 3 minutes on each side until lightly browned.  Remove from skillet and repeat with remaining chicken.

Add a touch more olive oil if needed to the skillet.  Add the onion, ginger and garlic  and sauté for 5 minutes or until tender.  Return the chicken to the pan.  Add broth, olives, lemon zest and cinnamon sticks to the pan.  Bring to a boil.  Cover and reduce heat.  Simmer for approximately 1 hour – or until chicken is tender.

Remove and discard the cinnamon sticks.  Stir in the cilantro.  Serve with couscous, rice or flatbread. I served with Zatarain's Yellow Rice.  Yum!

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