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.


Recipe Summary

30 mins
54 mins
1 hr 24 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

517 calories; protein 36g 72% DV; carbohydrates 31.4g 10% DV; fat 28.5g 44% DV; cholesterol 102.4mg 34% DV; sodium 3350.6mg 134% DV. Full Nutrition

Reviews (12)

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Most helpful positive review

Rating: 5 stars
I made this on the stove top in a dutch oven. I make tagine quite often as my husband spent his childhood in Morocco and both of us found this very good. The fennel is unusual in tagine which is why the recipe intrigued me. Read More
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Tasted really amazing and cooked it in a Dutch oven on the stove. I couldn't find any harissa, so I used Kochujang paste which is similar and easier to find. I also substituted lemon rinds for the preserved lemon. I used the leftover juice to make Moroccan stew which turned out amazing also. Read More
Rating: 5 stars
I made this on the stove top in a dutch oven. I make tagine quite often as my husband spent his childhood in Morocco and both of us found this very good. The fennel is unusual in tagine which is why the recipe intrigued me. Read More
Rating: 5 stars
We served the (red) Harissa separately at the table and were careful with the Cayenne (we're Dutch). In stead of couscous we ate wholewheat pittabread with Humous. It was a great meal! Read More
Rating: 5 stars
Recipe was fabulous as is!!! Read More
Rating: 5 stars
Made this today and it was very good. I did marinade the chicken all day so it would be more flavorful. Read More
Rating: 5 stars
Really delicious base for a recipe, although I feel like I did make a number of changes. 1) I cooked this in a Le Creuset (I don't own a tagine) - worked perfectly! 2) I used about half of the harissa recommended, and it was still plenty spicy for my wife and I. Had good heat but the flavor remained in tact. 3) I used Boneless Chicken Breast instead of the Bone in Thighs, chicken stayed really juicy and delicious. I'm sure it would work with the thights as well, but it was what we had in the house. 4) I added some dried apricots for a bit of sweetness to counterbalance the Heat. 5) I couldn't find a single store in my neighborhood that sold preserved lemons... so I just used fresh lemons. So in the end, maybe I ended up making an entirely different recipe... but the spice blend on the chicken and the timing all really came together for what my wife declared "one of the best dishes I have ever made her" Have already made it a second time! Read More
Rating: 5 stars
Omg that was delicious. Don't like fennel so subbed celery, and had no cherry tomatoes so added sun dried tomatoes. After stewing the tomatoes with the rest of the ingredients for 45 minutes I threw them into the blender with the sauce. This is from now on one of my favorite recipes on this site. Read More
Rating: 4 stars
I was surprised at how much I enjoyed the flavor of this dish. It really is very interesting. The recipe is a bit laborious. I ended up putting it in the oven (my tagine doesn't have a diffuser for the stove-top) at 200 C for about 40 minutes. I used chicken breasts instead of dark meat. Thank you for the recipe. Read More
Rating: 5 stars
This is amazing! We made it for our family’s moroccan study. My 9 year old loved it. I served with couscous and Moroccan bread. I did use 2 T mild harissa and 1 T hot. I also still left the cayenne in. It was the perfect spice for the 9 year old. A little too spicy for the 6. Next time will only use mild. This has made us want to try more tagine recipes. Thank you for the recipe!!!! Read More