- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground cayenne
- 1/2 teaspoon ground cinnamon
- 1/2 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
- 1/2 preserved lemon, thinly sliced, divided
- 1 teaspoon grated ginger root (optional)
- 5 cherry tomatoes, halved, or more to taste
- 1/4 cup toasted almonds
- 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.
04/16/2018
recipepes.com
Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa, recipe
PT15M
PT1H
5
455 calories
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