Lunch: Grilled-Chicken Tagine
Recipe by Grace Parisi This tagine, or stew, is easy to put together if you already have Grilled Harissa Chicken precooked.
Ingredients
Harissa Chicken with Green-Chile-and-Tomato Salad
2 tbsp. extra-virgin olive oil
2 zucchini
salt
Freshly ground black pepper
1/2 c. chicken stock or low-sodium broth
Chopped cilantro
Goat yogurt
pitas
Instructions
Shred the chicken breasts. In a large, deep skillet, heat the olive oil. Add the zucchini and the remaining harissa from the Harissa Chicken with Green-Chile-and-Tomato Salad recipe, 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.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
