Moroccan Chicken Breasts with Olives and Lemon

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Appears in Cook's Illustrated July/August 2007

We wanted to mimic the deep, complex flavors of a Moroccan tagine without the traditional earthenware pot or long cooking time. Our pared-down version uses a Dutch oven and a mixture of warm spices to create a rich, satisfying dish.

SERVES 4

TIME 1 hour

WHY THIS RECIPE WORKS

To achieve deep flavor in about 1 hour, we followed our standard braised chicken procedure: browning the pieces to give the braising liquid deep flavor; removing the chicken from the pot; sautéing onion, strips of lemon zest, garlic, and a ...

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