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

Preparation

  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.
  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. Return chicken pieces and their juices to the skillet and cook for 5 minutes.
  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. Divide the tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves