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

4.9
(16)

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.

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Prep Time:
30 mins
Cook Time:
54 mins
Total Time:
1 hrs 24 mins
Servings:
4
Yield:
4 servings

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

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

  2. 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.

  3. 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.

  4. 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.

  5. Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.

  6. 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.

  7. 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.