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.
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.
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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.
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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
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!
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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!
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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.
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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.
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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!!!!
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Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa
Servings Per Recipe: 4 Calories: 517.2
% Daily Value *
protein:
36g
72 %
carbohydrates:
31.4g
10 %
dietary fiber:
8.2g
33 %
sugars:
2.7g
fat:
28.5g
44 %
saturated fat:
5g
25 %
cholesterol:
102.4mg
34 %
vitamin a iu:
702.5IU
14 %
niacin equivalents:
13.6mg
105 %
vitamin b6:
0.7mg
46 %
vitamin c:
18mg
30 %
folate:
85mcg
21 %
calcium:
131.9mg
13 %
iron:
4.9mg
27 %
magnesium:
97.6mg
35 %
potassium:
806.3mg
23 %
sodium:
3350.6mg
134 %
thiamin:
0.1mg
13 %
calories from fat:
256.6
*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.
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.
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.
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!
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!
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.
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.
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!!!!
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Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa
