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

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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.

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