Grilled-Chicken Tagine

1. 1

   Shred the chicken breasts.

2. 2

   In a large, deep skillet, heat the olive oil.

3. 3

   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.

4. 4

   Stir in the chicken and chile-tomato salad.

5. 5

   Add the stock, season with salt and pepper and simmer just until heated through, about 3 minutes.

6. 6

   Transfer the tagine to bowls, garnish with chopped cilantro and serve with goat yogurt and pitas.

* Per serving · 4 servings · Values may vary.

No additional tips available.