South Beach Summer Chicken Tagine

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. 1

   Chop 1 clove of the the garlic, lemon and 1 tablespoon of parsley to make a rough paste. Set aside.

2. 2

   Mince remaining clove and mix with coriander, cumin, cinnamon, and pepper.

3. 3

   Heat oil over medium then add chicken and brown for 4 minutes. Set aside on a plate.

4. 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. 5

   Add zucchini, olives, remaining lemon zest and parsley.

6. 6

   Reduce heat to low, add paste, cook covered for 10 minutes until chicken is cooked through. Lightly season with salt and pepper.