Moroccan Chicken Tagine with Olives and Lemon

Instructions

1. 1

   Season the chicken with salt, pepper, ginger, turmeric, and cumin. Brown in the oil in a deep skillet or Dutch oven over medium-high heat, 4 minutes per side; remove.

2. 2

   Cook the sliced onion 5 minutes, then the garlic for 1 minute.

3. 3

   Return the chicken with the broth, the juice of 1 lemon, and thin slices of the second lemon. Cover and simmer 18 minutes.

4. 4

   Add the olives and simmer uncovered 5 minutes to thicken.

5. 5

   Meanwhile make the couscous per the package. Serve the chicken over couscous with chopped cilantro.