Grilled-Chicken Tagine

  • Active:
  • Total Time:
  • Servings: 6
  • Time(Other): Plus 4 hr marinating

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  • Harissa Chicken with Green-Chile-and-Tomato Salad
  • 2 tablespoons extra-virgin olive oil
  • 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
  • Salt and freshly ground black pepper
  • 1/2 cup chicken stock or low-sodium broth
  • Chopped cilantro, goat yogurt and pitas, for serving

How to make this recipe

  1. Shred the chicken breasts. In a large, deep skillet, heat the olive oil. Add the zucchini and the remaining harissa, season with salt and pepper and cook over moderately high heat, stirring frequently, until slightly softened, about 5 minutes. Stir in the chicken and chile-tomato salad. Add the stock, season with salt and pepper and simmer just until heated through, about 3 minutes. Transfer the tagine to bowls, garnish with chopped cilantro and serve with goat yogurt and pitas.

Contributed By Photo © Con Poulos Published June 2010

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