Name: Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa
Prep time: 30 min
Cook time: 54 min
Total time: 84 min
Ingredients: 1 teaspoon ground paprika; 1 teaspoon ground cumin; 1 teaspoon salt; 0.5 teaspoon ground cayenne; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground turmeric; ground black pepper; 4 (6 ounce) bone-in chicken thighs, skin removed; 2 tablespoons olive oil; 1 fennel bulb, trimmed and thinly sliced; 1 large red onion, thinly sliced; 3 cloves garlic, minced, or more to taste; 1 (15 ounce) can garbanzo beans, drained, divided; 1 cup chicken broth; 1 cup pitted green olives, divided; 3 tablespoons harissa, or to taste; 0.5 preserved lemon, thinly sliced, divided; 1 teaspoon grated ginger root; 5 cherry tomatoes, halved, or more to taste; 0.25 cup toasted almonds

Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa

4.9

(16)

16 Reviews

6 Photos

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 by Nancy

Updated on September 5, 2022

Prep Time:

30 mins

Cook Time:

54 mins

Total Time:

1 hrs 24 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground cayenne
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
ground black pepper
4 (6 ounce) bone-in chicken thighs, skin removed
2 tablespoons olive oil
1 fennel bulb, trimmed and thinly sliced
1 large red onion, thinly sliced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained, divided
1 cup chicken broth
1 cup pitted green olives, divided
3 tablespoons harissa, or to taste
½ preserved lemon, thinly sliced, divided
1 teaspoon grated ginger root (Optional)
5 cherry tomatoes, halved, or more to taste
¼ cup toasted almonds

Directions

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 (per serving)

517	Calories
29g	Fat
31g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 517
% Daily Value *
Total Fat 29g	37%
Saturated Fat 5g	25%
Cholesterol 102mg	34%
Sodium 3351mg	146%
Total Carbohydrate 31g	11%
Dietary Fiber 8g	29%
Total Sugars 3g
Protein 36g
Vitamin C 18mg	90%
Calcium 132mg	10%
Iron 5mg	27%
Potassium 806mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.