Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa - A Flavorful and Fragrant Dish

Experience the unique flavors of Moroccan cuisine with this Moroccan Chicken Tagine recipe. Made with tender chicken, preserved lemons, fennel, olives, and harissa, this dish is bursting with aromatic spices and bold flavors. The tagine is slow-cooked to perfection, allowing the flavors to meld and the chicken to become tender and juicy. Serve it alongside couscous or crusty bread for a complete and satisfying meal.

Ingredients

• 1 whole chicken, cut into pieces
• 2 tablespoons olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 4 preserved lemons, quartered
• 1 fennel bulb, sliced
• 1 cup pitted green olives
• 2 tablespoons harissa paste
• 2 cups chicken broth
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Directions

1. In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
2. Add the chicken pieces and brown them on all sides. Remove the chicken from the pot and set aside.
3. In the same pot, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
4. Add the ground cumin, coriander, paprika, turmeric, cinnamon, ginger, and cayenne pepper. Stir well to coat the onions and garlic with the spices.
5. Return the chicken to the pot and add the preserved lemons, fennel, and olives.
6. Dissolve the harissa paste in the chicken broth and pour it over the chicken and vegetables.
7. Season with salt and pepper to taste.
8. Cover the pot and simmer on low heat for 60-75 minutes, or until the chicken is tender and cooked through.
9. Serve the tagine hot, garnished with fresh cilantro, and with couscous or crusty bread on the side.

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