Chicken Tagine with Fennel Preserved Lemons and Green Olives

Chicken Tagine with Fennel, Preserved Lemons, and Green Olives

Chicken Tagine with Fennel, Preserved Lemons, and Green Olives


Serves 4

Details
  • Servings:   4
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • For the marinade:
  • 1 large shallot
  • 3 garlic cloves
  • 2-inch knob ginger, peeled
  • 1 cup cilantro leaves, plus more for garnish
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon salt
  • ¼ cup olive oil
  • For the tagine:
  • 4 whole chicken legs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 fennel bulb, trimmed, quartered, and thinly sliced
  • One 15-ounce can chickpeas, rinsed and drained
  • 1 quart chicken stock or water
  • 2 small preserved lemons, pith removed, and zest thinly sliced
  • ½ pound pitted green olives (kalamata)
  • 2 teaspoons fresh thyme (optional)
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