Chicken Tagine

Name: Chicken Tagine
Ingredients: 2 garlic cloves; 2 (3-inch) pieces lemon zest; 3 tablespoons chopped fresh parsley, plus leaves for garnish; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; Freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 1 medium onion, chopped; 1 (14-ounce) can no-salt-added diced tomatoes, with; 3 tablespoons fresh lemon juice; 2 medium zucchini, cut into; 1/2-inch cubes; 20 pitted medium green olives, halved; Pinch of salt

16 ingredients

7 steps

Ingredients

2 garlic cloves
2 (3-inch) pieces lemon zest
3 tablespoons chopped fresh parsley, plus leaves for garnish
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 medium onion, chopped
1 (14-ounce) can no-salt-added diced tomatoes, with
3 tablespoons fresh lemon juice
2 medium zucchini, cut into
1/2-inch cubes
20 pitted medium green olives, halved
Pinch of salt

Directions

1

1. On a cutting board, finely chop 1 clove of the garlic together with 1 piece of the lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside.
2

2. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon, and pepper.
3

3. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 4 minutes. Transfer chicken to a plate.
4

4. Reduce the heat under the skillet to medium and add onion and spice mixture; cook, stirring constantly, until onion is softened and spices are aromatic, 2 to 3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer.
5

5. Return chicken pieces and their juices to the skillet and cook for 5 minutes.
6

6. Add zucchini, olives, remaining lemon zest, and remaining 2 tablespoons parsley; stir gently to combine. Reduce the heat to low, cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper.
7

7. Divide the tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves