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 caloriescarbohydrate: 31.4 gcholesterol: 102.4 mgfat: 28.5 gfiber: 8.2 gprotein: 36 gsaturatedFat: 5 gservingSize: -sodium: 3350.6 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa
Directions
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Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
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.
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.
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.
Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender, blend into a thin paste.
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.
Garnish with remaining preserved lemon and toasted almonds.