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

Nancy

"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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Ingredients

1 h 24 m servings 521 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 28.6 g
  • 44%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 36.3 g
  • 73%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 3591 mg
  • 144%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

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