Best Tajine With Chicken And Fennel Bulb Recipes

Moroccan Chicken Tajine image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

6 cloves garlic, peeled and finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 tablespoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large Spanish onion, grated (about 1 cup)
2 tablespoons canola, grapeseed or olive oil (not a heavy olive oil)
1 to 2 preserved lemons, depending on size
8 chicken thighs, with bone and skin
Stems from the parsley and cilantro, tied with twine
1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric and 4 strands saffron
1 cup pitted green Moroccan or Greek olives
1/2 bunch Italian parsley, about 1/4 cup chopped
1/2 bunch cilantro, about 1/4 cup chopped

Steps:

In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, 1/2 cup grated onion, and the oil.
Rinse the preserved lemons, and remove the pulp. RESERVE the lemon peel for later use.
Add the lemon pulp to the mixing bowl. Add the chicken. Mix everything together and place in a large plastic bag to marinate overnight in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, the powdered saffron and 1 1/2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes.
Remove the cover, stir the chicken and continue to simmer for another 15 minutes or until the chicken is tender.
Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce.
Slice the preserved lemon peel into thin slices and add to the sauce along with the olives, parsley and cilantro. Reduce until the sauce is just a little thick. This shouldn't take more than 5 minutes at most.
Uncover the chicken and remove the skin from the chicken. (It doesn't look pretty and who needs the extra fat.) Pour sauce over chicken and serve.

Chicken Tagine With Fennel and Olives image

Provided by CaliforniaJan

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
6 boneless skinless chicken thighs (1 1/2 pounds)
2 tablespoons olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
2 cups low sodium chicken broth
2 tablespoons fresh lemon juice
3/4 cup pitted green olives in brine, quartered lengthwise
1 cup coarsely chopped fresh cilantro

Steps:

Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. 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.

Nutrition Facts : Calories 280.7, Fat 15.8, SaturatedFat 2.7, Cholesterol 85.9, Sodium 581, Carbohydrate 12.2, Fiber 4.8, Sugar 0.6, Protein 24.7

Tajine with Chicken and Fennel Bulb image

Provided by Tess Geer

Categories Chicken

Time 1h10m

Number Of Ingredients 11

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!