Ingredients1 h 24 m servings 517 cals
- 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.
Per Serving: 517 calories; 28.5 g fat; 31.4 g carbohydrates; 36 g protein; 102 mg cholesterol; 3351 mg sodium. Full nutrition
ReviewsRead all reviews 4
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!
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...
I made some modifications, making it less spicy to accommodate a guest with a nursing infant and added breasts as well as thighs. Turned out amazing! The best part is how the breast was as tende...