TAJINE WITH CHICKEN AND FENNEL BULB

Tajine with Chicken and Fennel Bulb image

Provided by Tess Geer

Categories Chicken

Time 1h10m

Number Of Ingredients 11

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4 chicken medium breasts, bone in, skin removed
2 Tbsp olive oil
1 tsp white pepper
1/2 tsp tumeric or safron
1 tsp fennel seeds
1 Tbsp gourmet salt blends rosemary, lemon & roasted garlic salt
2 large fennel bulbs, quartered
1/2 c fennel fronds, coursly chopped
1 large onion, thinkly sliced
1 lemon, thinly sliced
1 c chicken stock

Steps:

1. Place olive oil and spices in a gallon zip lock bag. Add chicken breasts and massage to coat.
2. Lay fennel on the bottom of the tajine, followed by the chicken bone side down. Scatter onions and fennel fronds over all. Layer lemon slices over the chicken, making sure each breast has lemon on it. Pour chicken stock around chicken.
3. Cover and simmer covered on low for one hour. Do not remove lid during cooking. After one hour, chicken should be cooked through and tender. If not, replace lid and continue to simmer until done.
4. Bring the tajine to the table to serve or remove chicken to a warm platter and spoon contents over the top before serving. Place a bowl of couscous on the table and enjoy a Moroccan feast!