Chicken, Green Olive Tajin
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3whole chicken breasts
- 2tablespoons olive oil
- 1medium onion, chopped
- 2cloves garlic, minced
- 2inches fresh ginger, peeled and sliced
- 1½teaspoons turmeric
- ½teaspoon hot pepper flakes (or to taste)
- Juice of 2 limes
- ¼cup fresh coriander leaves, chopped (reserve some to garnish)
- ¼cup parsley leaves, chopped
- ¾pound green olives (cured in brine, not canned)
- Coarse salt and freshly ground pepper to taste
- About 2 cups water
Nutritional analysis per serving (6 servings)
252 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 21 grams protein; 929 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken breasts in half. Put the oil in the bottom of a heavy casserole. Add the onion, garlic and ginger. Place the chicken breasts on top and sprinkle them with the turmeric, hot pepper flakes and lime juice. Add the coriander, parsley and olives. Season with salt and pepper and pour in enough water to come about halfway up the chicken breasts.
- Step 2
Cover and simmer for 30 minutes, or until the chicken breasts are cooked. Baste occasionally with the sauce. If the sauce seems too liquid, remove the lid from the casserole and reduce. If it is too dry, add more water.
- Step 3
Correct seasoning, garnish with fresh coriander and serve.
- This is good served with instant couscous.
Private Notes
Comments
I don’t know why this recipe is not more prominent (correcting the spelling from “tajin” to “tagine” would help). It is very easy to make and very flavorful. I regularly add a couple of teaspoons of harissa, and also cook a half lemon with the chicken. Perfect with couscous, or you can cook a few potatoes with the sauce.
Tajín is a Mexican spice blend. Tagine is a North African dish, named after the earthenware pot in which it is cooked
Is this on the stovetop or the oven? what heat? Pretty unclear.
I switched olives with much less Turkish apricots and the result turned out nice.
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