Quick ChickenTangine

Quick ChickenTangine

Published on December 4, 2013 | In | By
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Olives are a great way to add a hearty, savory twist to any dish. Here, they add a bold shot of flavor to a chicken tagine (a Moroccan stew). Tagine is a Moroccan stew made with meat or poultry, vegetables, olives, and preserved lemon, which can be found in specialty stores and thinly sliced as a garnish, if desired. Easy & quick to prepare/cook – in less than an hour its on the table!

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Ingredients

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

Instructions

  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. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon, and pepper. 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.
  3. 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.
  4. Return chicken pieces and their juices to the skillet and cook for 5 minutes.
  5. 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.
  6. Divide the tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves.

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