Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa Recipe

Cooking Directions

• STEP 1.In a large tagine pot or a heavy-bottomed pot, heat olive oil over medium heat.
• STEP 2.Add the chicken pieces and brown them on all sides until golden.
• STEP 3.Remove the chicken from the pot and set aside.
• STEP 4.In the same pot, add the onions, garlic, fennel, and spices. Cook until the onions are translucent and the spices are fragrant.
• STEP 5.Return the chicken to the pot and add the preserved lemons, olives, harissa, and chicken broth.
• STEP 6.Cover the pot and simmer on low heat for about 1 hour, or until the chicken is tender and cooked through.
• STEP 7.Serve the Moroccan Chicken Tagine hot, garnished with fresh cilantro or parsley.
• STEP 8.Enjoy with couscous or crusty bread.

Cooking Tips

• If you don't have a tagine pot, you can use a heavy-bottomed pot or a Dutch oven.
• Preserved lemons can be found in specialty stores or you can make your own by preserving lemons in salt and lemon juice.
• Adjust the amount of harissa according to your spice preference.
• For a vegetarian version, you can substitute the chicken with chickpeas or tofu.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tagine gently on the stovetop or in the microwave.
• Serve the leftovers with fresh couscous or bread for a delicious meal.