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

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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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