Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Chicken

Ingredients

1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cayenne
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
ground black pepper
4 (6 ounce) bone-in chicken thighs, skin removed
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 (15 ounce) can garbanzo beans, drained, divided
1 cup chicken broth
1 cup pitted green olives, divided
3 tablespoons harissa, or to taste
½ preserved lemon, thinly sliced, divided
1 teaspoon grated ginger root
5 cherry tomatoes, halved, or more to taste
¼ cup toasted almonds

Nutrition Info

517.2 calories
carbohydrate: 31.4 g
cholesterol: 102.4 mg
fat: 28.5 g
fiber: 8.2 g
protein: 36 g
saturatedFat: 5 g
servingSize: -
sodium: 3350.6 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.

  2. Pat chicken thighs dry and place them in a resealable plastic 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 garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.

  4. Lay chicken over garbanzo bean 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 garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender, blend into a thin paste.

  6. Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.

  7. Garnish with remaining preserved lemon and toasted almonds.

Recipe Yield

4 servings

Recipe Note

Great spicy, exotic chicken dish. I created this mashup of several recipes to inaugurate my new tagine, but I think any skillet, loosely covered, should work. Serve over couscous.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa, simple recipe Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa, recipe Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa, recipe Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa, Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe moroccan, , easy recipes , baking , tasty recipe best recipes