Chicken tagine with olives, zucchini, and honey from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

  • bay leaves
  • chicken thighs
  • ground coriander
  • ground cumin
  • garlic
  • ground ginger
  • honey
  • lemons
  • Kalamata olives
  • onions
  • paprika
  • parsley
  • zucchini
  • preserved lemons
  • chicken broth

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on August 09, 2011

    Page 203. This is a variation on the Chicken Tagine with Olives and Lemon recipe on the previous page, which does not include the zucchini or the honey. Made this variation because I had zucchini that needed to be used. I also used boneless chicken breasts rather than the bone-in chicken thighs. As a consequence, I cut way back on the cooking time. The chicken came out perfectly and we enjoyed the flavors of the sauce. Next time I would make the original recipe and not bother with the zucchini -- there are better ways to prepare that vegetable. Served it over jasmati rice and with a side of steamed spinach.

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