Chicken Tagine With Fennel And Olives
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tsp
Ground Cumin1 tsp
Paprika1 tsp
Fine Sea Salt1 tsp
Cayenne Pepper2 tbsps
Olive Oil (divided)2 medium
Fennel (bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices)2 tbsps
Lemon Juice (fresh)Directions:
1
Toss in large bowl with spices
2
Mix cumin, paprika, salt, and cayenne in small bowl
3
Cut chicken crosswise into thirds
4
Toss in large bowl with spices
5
Heat 1 tablespoon oil in large skillet over medium-high heat
6
Add chicken; brown 2 minutes per side
7
Transfer to plate
8
Add 1 tablespoon oil and fennel to same skillet
9
Sauté until golden in spots, 5 minutes
10
Return chicken and juices to skillet
11
Add broth and lemon juice
12
Bring to simmer, scraping up browned bits
13
Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes
14
Add olives
15
Simmer until sauce thickens, 5 minutes
16
Stir in cilantro
17
Season with salt and pepper
18
Mix cumin, paprika, salt, and cayenne in small bowl
19
Cut chicken crosswise into thirds
20
Heat 1 tablespoon oil in large skillet over medium-high heat
21
Add chicken; brown 2 minutes per side
22
Transfer to plate
23
Add 1 tablespoon oil and fennel to same skillet
24
Sauté until golden in spots, 5 minutes
25
Return chicken and juices to skillet
26
Add broth and lemon juice
27
Bring to simmer, scraping up browned bits
28
Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes
29
Add olives
30
Simmer until sauce thickens, 5 minutes
31
Stir in cilantro
32
Season with salt and pepper