Chicken and Fennel Tagine

91%

Servings

4

Prep

20 min

Cook

1 hr 15 min

Vote

Like 20

Ingredients

  • 1 ‏Whole chicken, cut into 8 parts
  • 2 pieces ‏Fennel bulbs, sliced into quarters
  • 4 tbsp ‏Olive oil
  • 1 ‏Large onion, sliced round
  • 3 ‏Garlic cloves, chopped
  • 1 tsp ‏Ginger
  • 1 tsp ‏Salt
  • 1/2 tsp ‏Turmeric
  • 1 tsp ‏White pepper
  • 1 tsp ‏Saffron
  • 1 tsp ‏Anise seed
  • 3/4 cup ‏Water
  • 1 cup ‏Parsley and cilantro sprigs
  • 1/4 cup ‏Red olives
  • 1 ‏Preserved lemon, deseeded and sliced into quarters
  1. In a tagine pour in the olive oil and arrange the onion slices at the base.
  2. In a large bowl, mix in the chicken pieces, garlic and the spices then arrange on top of the sliced onions in the tagine pot.
  3. Add the water in the tagine and arrange the fennel around with the parsley on top of the chicken and drizzle more olive oil, add the olives and preserved lemon.
  4. Cover the tagine and place in an oven over low heat to simmer and cook for 2 hours until chicken is tender and cooked. Serve.

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