Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa Recipe

Name: Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (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; 1/2 preserved lemon, thinly sliced, divided; 1 teaspoon grated ginger root (optional); 5 cherry tomatoes, halved, or more to taste; 1/4 cup toasted almonds

Servings: persons

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 (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
1/2 preserved lemon, thinly sliced, divided
1 teaspoon grated ginger root (optional)
5 cherry tomatoes, halved, or more to taste
1/4 cup toasted almonds

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.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon ground paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon ground cayenne, and more.

Yes, Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa

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