Chicken Tagine with Fennel

I’m not the biggest fennel-eater in the world, so I thought I’d start experimenting with the vegetable. And I’ve come to discover that this might be the best way to eat fennel. (In fact, I made this the first time with chicken, like the original recipe says, then made it again just with fennel and spices. The long simmering of the fennel makes it moist, melt-in-you-mouth soft and utterly delicious.)


1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
4 skinless boneless chicken thighs
2 tablespoons olive oil, divided
2 medium to large 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


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

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

3. Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes.

4. 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.



Tags: , , , ,

Categories: Main dish, Meat


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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