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Bon Appétit

Chicken Tagine with Fennel and Olives

4.2

(46)

Image may contain Food Dish Meal Bowl Curry and Stew

Brown the meat first for better flavor in this chicken tagine recipe.

Recipe information

  • Yield

    4 Servings

Ingredients

1

teaspoon ground cumin

1

/2 teaspoon paprika

1

/2 teaspoon fine sea salt

1

/4 teaspoon cayenne pepper

6

skinless boneless chicken thighs (1 1/2 pounds)

2

tablespoons olive oil, divided

2

medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices

2

cups low-salt chicken broth

2

tablespoons fresh lemon juice

1

/2 cup pitted brine-cured green olives, quartered lengthwise

1

cup coarsely chopped fresh cilantro

Preparation

  1. Step 1

    Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.

    Step 2

    Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.

    Step 3

    Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 394.5 %Calories from Fat 53.8 Fat (g) 23.6 Saturated Fat (g) 4.8 Cholesterol (mg) 114.0 Carbohydrates (g) 11.8 Dietary Fiber (g) 4.1 Total Sugars (g) 0.9 Net Carbs (g) 7.7 Protein (g) 34.2
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Reviews (46)

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  • edited to add below - I've made it with "regular" green olives and I will only ever make this with castlevetranos. No comparison...

    • Anonymous

    • NWPA

    • 3/12/2021

  • I have been making this recipe several times a year since reading it in the hard-copy magazine back in the day (2009 according to the recipe note) - it's one of my favorites. My husband asks for this for his birthday dinner. One of those dishes that's so better than the sum of its parts once it all comes together. highly 100% recommend. We serve with brown rice or quinoa.

    • Anonymous

    • NWPA

    • 3/11/2021