South Beach Summer Chicken Tagine |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A Moroccan stew with chicke, olives and zucchini. Ingredients:
2 garlic cloves, finely chopped |
2 pieces lemon zest, finely chopped |
3 tablespoons chopped fresh parsley |
1/2 teaspoon ground coriander |
1/2 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
fresh ground black pepper |
1 tablespoon olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes |
1 medium onion, chopped |
1 (14 ounce) can no-salt-added diced tomatoes, with juices |
3 tablespoons fresh lemon juice |
2 medium zucchini, cut into 1/2 inch cubes |
20 pitted medium green olives, halved |
1 pinch salt |
Directions:
1. Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.
2. Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.
3. Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.
4. Again on medium, add onion and spices (not paste) and stir constantly for 2-3 minutes. Add tomatoes and lemon juice and scrape up the bits. Bring to a simmer then return chicken pieces and cook for 5 minutes.
5. Add zucchini, olives, remaining lemon zest and parsley.
6. Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.
|
|