Chicken Tagine with Fennel and Olives

Name: Chicken Tagine with Fennel and Olives
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 tsp ground cumin; 0.5 tsp paprika; 0.25 tsp cayenne pepper; 6 boneless skinless chicken thighs (1 1/2 pounds); 2 tbsp olive oil; 2 medium fennel bulbs; 2 cup low sodium chicken broth; 2 tbsp fresh lemon juice; 0.75 cup pitted green olives in brine; 1 cup coarsely chopped fresh cilantro

A Moroccan tagine of chicken, fennel bulbs and green olives, seasoned with cumin and paprika and simmered on the stove.

50 min · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 35 min · 50 min total
Difficulty: easy

1
Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
2
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
2 min
3
Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.