Moroccan chicken tagine with preserved lemons and fennel

    1 hour 24 min

    Chicken thighs are simmered with preserved lemons, fennel, green olives and harissa paste in this tasty Moroccan tagine.

    4 people made this

    Serves: 4 

    • 1 teaspoon ground paprika
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon ground cayenne
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground turmeric
    • ground black pepper
    • 4 bone-in, skinless chicken thighs
    • 2 tablespoons olive oil
    • 1 fennel bulb, trimmed and thinly sliced
    • 1 large red onion, thinly sliced
    • 3 cloves garlic, minced or more to taste
    • 1 (400g) tin chickpeas, drained, divided
    • 240ml chicken stock
    • 140g pitted green olives, divided
    • 3 tablespoons harissa, or to taste
    • 1/2 preserved lemon, thinly sliced, divided
    • 1 teaspoon grated fresh ginger (optional)
    • 5 cherry tomatoes, halved, or more to taste
    • 35g toasted almonds

    Prep:30min  ›  Cook:54min  ›  Ready in:1hr24min 

    1. Mix paprika, cumin, salt, cayenne, cinnamon, turmeric and black pepper together in a small bowl.
    2. Place chicken thighs in a resealable plastic food 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 chickpeas, chicken stock, 1/2 of the green olives, harissa, 1/2 of the preserved lemon and fresh ginger.
    4. Lay chicken over chickpea 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 chickpeas with 2 tablespoons of sauce from the tagine in a food processor or blender; blend into a thin paste.
    6. Transfer chicken to a serving dish. Stir chickpea paste into the tagine. Simmer until flavours combine, about 5 minutes. Spoon mixture over chicken.
    7. Garnish with remaining preserved lemon and toasted almonds.

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    Reviews in English (2)


    This was really interesting and quite good.  -  12 Apr 2017


    I made some modifications, making it less spicy to accommodate a guest with a nursing infant and added breasts as well as thighs. Turned out amazing! The best part is how the breast was as tender as the thigh meat. The preserved lemon was a must, so if you can’t find it in the store you should make your own. There’s a recipe in this app that I used, was super easy.  -  08 Dec 2017  (Review from Allrecipes US | Canada)

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