Chicken Tagine with Fennel & Olives

IMG_0414When I started this blog back in 2009 (holy sh%t it’s been that long!), I said I would post the winners and the losers.  This dish wasn’t a loser but it didn’t come together as I had hoped.  The sauce didn’t thicken as described in the recipe.  The chicken was flavorful and packed a bit of heat from the cayenne and paprika.  But the sauce was disappointing.

I find far more winners than disappointments but it is annoying after a long day to cook a dinner you are not thrilled with.  Oh well…onto the next recipe!

Chicken Tagine with Fennel & Olives
Bon Appetit

  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 6 skinless boneless 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-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 cup pitted brine-cured green olives, quartered lengthwise
  • 1 cup coarsely chopped fresh cilantro

Mix cumin, paprika, salt, 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.

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