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.

Nancy
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Ingredients

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

Directions

  • Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.

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  • 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; 28.5 g total fat; 102 mg cholesterol; 3351 mg sodium. 31.4 g carbohydrates; 36 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2018
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
(1)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/14/2018
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
(1)
Rating: 5 stars
01/14/2018
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
(1)
Rating: 5 stars
12/08/2017
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 tender as the thigh meat. The preserved lemon was a must so if you can t find it in the store you should make your own. There s a recipe in this app that I used was super easy. Read More
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Rating: 5 stars
06/20/2019
Recipe was fabulous as is!!! Read More
Rating: 5 stars
08/14/2019
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
01/28/2018
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
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Rating: 5 stars
06/15/2019
This was excellent and authentic. Very lovely and full of flavour. Relatively easy to get good results if you follow the directions. Served it with couscous and a mint-cucumber salad. Thank you so much for this recipe. It was a great way to break in my tagine. Read More
Rating: 5 stars
10/03/2019
This was excellent. I did add a bit of cilantro and that seemed to add to it. Read More
Rating: 4 stars
03/18/2017
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