Moroccan Chicken Tagine with Preserved Lemons and Fennel

    (4)
    1 hour 24 minutes

    Chicken thighs are simmered with preserved lemons, fennel, green olives and harissa paste in this tasty Moroccan tagine.


    3 people made this

    Ingredients
    Serves: 4 

    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon ground cayenne
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground turmeric
    • ground black pepper
    • 4 bone-in, skinless chicken thighs
    • 2 tablespoons olive oil
    • 1 fennel bulb, trimmed and thinly sliced
    • 1 large red onion, thinly sliced
    • 3 cloves garlic, minced or more to taste
    • 1 (400g) tin chickpeas, drained, divided
    • 240ml chicken stock
    • 140g pitted green olives, divided
    • 3 tablespoons harissa, or to taste
    • 1/2 preserved lemon, thinly sliced, divided
    • 1 teaspoon grated fresh ginger (optional)
    • 5 cherry tomatoes, halved, or more to taste
    • 35g toasted almonds

    Directions
    Preparation:30min  ›  Cook:54min  ›  Ready in:1hour24min 

    1. Mix paprika, cumin, salt, cayenne, cinnamon, turmeric and black pepper together in a small bowl.
    2. Place chicken thighs in a resealable plastic food bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
    3. Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion and garlic in the tagine. Stir in half of the chickpeas, chicken stock, 1/2 of the green olives, harissa, 1/2 of the preserved lemon and fresh ginger.
    4. Lay chicken over chickpea mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
    5. Combine remaining chickpeas with 2 tablespoons of sauce from the tagine in a food processor or blender; blend into a thin paste.
    6. Transfer chicken to a serving dish. Stir chickpea paste into the tagine. Simmer until flavours combine, about 5 minutes. Spoon mixture over chicken.
    7. Garnish with remaining preserved lemon and toasted almonds.

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    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    0

    We served the (red) Harissa separately at the table and were careful with the Cayenne (we're Dutch). In stead of couscous we ate wholewheat pittabread with Humous. It was a great meal!  -  28 Jan 2018  (Review from Allrecipes USA and Canada)

    by
    0

    I made this on the stove top in a dutch oven. I make tagine quite often as my husband spent his childhood in Morocco and both of us found this very good. The fennel is unusual in tagine which is why the recipe intrigued me.  -  14 Jan 2018  (Review from Allrecipes USA and Canada)

    by
    0

    I made some modifications, making it less spicy to accommodate a guest with a nursing infant and added breasts as well as thighs. Turned out amazing! The best part is how the breast was as tender as the thigh meat. The preserved lemon was a must, so if you can’t find it in the store you should make your own. There’s a recipe in this app that I used, was super easy.  -  08 Dec 2017  (Review from Allrecipes USA and Canada)

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