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1
1. On a cutting board, finely chop 1 clove of the garlic together with 1 piece of the lemon zest and 1 tablespoon of the parsley to make a rough paste; transfer to a small bowl and set aside.
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2
2. Mince remaining garlic clove and place in another small bowl; mix in coriander, cumin, cinnamon, and pepper.
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3. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 4 minutes. Transfer chicken to a plate.
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4
4. Reduce the heat under the skillet to medium and add onion and spice mixture; cook, stirring constantly, until onion is softened and spices are aromatic, 2 to 3 minutes. Add tomatoes and their juices and lemon juice, scraping up any brown bits clinging to the skillet; bring to a simmer.
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5
5. Return chicken pieces and their juices to the skillet and cook for 5 minutes.
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6. Add zucchini, olives, remaining lemon zest, and remaining 2 tablespoons parsley; stir gently to combine. Reduce the heat to low, cover, and cook until chicken is cooked through, 10 minutes more. Lightly season with salt and pepper.
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7. Divide the tagine among 4 bowls, top with reserved parsley paste, and garnish with parsley leaves
