Chicken and Fennel Tagine

So I'm back from vacation and needed a fix of 'home' cooking!

Chicken and Fennel Tagine

Yes, another tagine dish... you'll just have to tolerate me for a bit while I rant and rave about this cooking method.

But really, after being in 'steak and potatoes' country for a couple weeks, I am definitely ready for some flavor. 


Is it 100 degrees where you are?  Try this dish as you won't have to turn on the oven, and you can go play in the sprinklers while it cooks.
  
Chicken and Fennel Tagine with
Turkish Dates and Almonds
Serves 4-5 people

• 4 tablespoons olive oil
• 1 small onion - chopped fine 
• 1 large onions - chop in half then in 1/4" strips
• 3-4 cloves garlic, finely minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon organic white pepper
• 1 1/2 teaspoons organic ground ginger
• 1 teaspoon organic ras el hanout (optional)
• 1 1/2 lbs chicken (I used chicken tenderloins)
• 8 each organic Turkish figs
• 1 tablespoon lemon juice
• 1 tablespoon organic lemon peel

• 1 Tablespoon olive oil
• 1/2 Tablespoon butter
• 1/4 cup slivered almonds
• 1 cup chopped cilantro or Italian parsley

Note: If you have access to preserved lemons, use those and omit the lemon juice and the lemon peel.  More on preserved lemons in a later post!

Mix the salt, white pepper, ginger and ras el hanout, then pour over the chicken pieces in a bowl. Add 1/2 the olive oil, lemon peel, lemon juice and minced garlic. Stir and coat the chicken in the seasonings.

Let the meat sit in the seasonings while you cut the onions. Add the finely diced onions to the chicken.

 














Cut off the green tops of the fennel, wash the bulb, then quarter it.  Halve the quarters so you'll have 8 pieces. Some people discard the outer layer of the fennel as it may be tough. I didn't.  ...I regretted that.

Snip the tops off the figs so there are no twigs in your teeth later. 

Turn on the burner or hotplate to medium-high, set the tagine bottom on it then add the rest of the olive oil.  When the oil is warm, add the sliced strips of onion and cook until slightly browned.

Add the seasoned chicken to the tagine in a single layer on top the onions. Pour in about 1 to 3/4 cups water. Next, arrange the fennel on top the chicken and tuck dates in between each piece of fennel. 

When the liquid starts bubbling, put the lid of the tagine on and reduce the heat to low.  Simmer for 2 hours.


Heat the the butter in a small pan. Stir in the almonds and cook until they begin to brown. When the dish is finished, sprinkle the nuts and chopped parsley over the dish just before serving. 

Serve over couscous or quinoa. Enjoy!!


Adapted from "Moroccan Tagine of Chicken with Fennel" by Christine Benlafquih

ahem - the advertising part: Check out our Moroccan spice section at available at Red Onion Spice & Tea Company!