A traditional African tangine is baked in a tangine dish and often includes a few ingredients that are more expensive and harder to find. I used my Dutch oven to mimic the clay pot and used common ingredients, making what can be an intimidating dish approachable for the everyday home cook. To keep this traditional you can serve the chicken and sauce over couscous, but I prefer to serve it over cauliflower rice or quinoa.
-2 Tbsp olive oil
-3 large chicken breasts, cut in half
-salt and pepper
-1 onion, cut into 1″ chunks
-2 cloves garlic, minced
-1 c chicken broth
-1 tsp paprika
-1/2 tsp cumin
-1/2 tsp turmeric
-1/4 tsp cinnamon
-1/4 tsp cayenne
-3/4 c pitted green olives
-1 lemon, cut into slices
-chopped fresh cilantro
Heat oil in dutch oven over medium high heat. Sprinkle both sides of each piece of chicken with salt and pepper. Place chicken in dutch oven. Sear 4 minutes per side, then set chicken aside on a separate plate. Reduce heat to medium, add onion, cooking and stirring intermittently until onion has softened. Add garlic, cook, stirring constantly for 1 minute. Add broth, stirring to scrape up browned bits from the bottom of the pot. Add paprika, cumin, turmeric, cinnamon and cayenne. Stir well. Add olives, stir again. Return chicken to pot and top each piece of chicken with a slice of lemon. Reduce heat to medium low, cover and simmer 20 minutes. Remove cover and simmer an additional 10 minutes. Remove pot from heat, top with cilantro and serve.
