Tajine With Chicken And Fennel Bulb Recipes

CHICKEN AND FENNEL BULB TAGINE

Steps:

• Toss chicken pieces with spices, oil and salt. Lay fennel on bottom of tagine followed by chicken pieces on top. Scatter onions and fennel fronds over and then lay a lemon slice over each piece of chicken. Add ½ cup of water. Cover and let simmer on low heat for about one hour or until chicken is cooked through and tender.

MOROCCAN CHICKEN WITH FENNEL & OLIVES

Steps:

• Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
• Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
• Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
• Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.

CHICKEN TAGINE WITH FENNEL AND OLIVES

Steps:

• Mix cumin, paprika, 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.

CHICKEN AND FENNEL BULB TAGINE

Steps:

• Toss chicken pieces with spices, oil, and salt. Lay fennel on bottom of tagine, followed by chicken pieces on top. Scatter onions and fennel fronds over and then lay lemon slices over pieces of chicken. Add stock. Cover and let simmer on low heat for about 1 hour or until chicken is cooked through and tender.

DELECTABLE FENNEL BULB ROSEMARY CHICKEN

Steps:

• Chop your fennel bulb into 1/2 inch slices and add to 1 tbsp of olive oil in a pan on medium-high heat. Dash in 1 tsp of the rosemary, and about a 1/4 tsp of salt, and cook while stirring frequently, until the fennel is a nice golden brown-- about 12 minutes.
• Add the chicken broth, bring to a boil, then cover the pan and reduce the heat. Simmer until the fennel is tender, which should take about 3 minutes, then remove from the pan.
• Wipe out the pan and heat the remaining tbsp of olive oil on medium heat. Season the chicken breasts with about a 1/4 tsp salt and 1/8 tsp or so of the pepper, and add to the pan with the rest of the rosemary (1 tsp). Cook, turning them over now and then, until they're almost done and both sides are lightly browned.
• Add the garlic and stir, letting it cook for about 30 seconds. Add in the fennel and reserved liquid you saved in step #2 and a couple grinds of black pepper. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, allowing everything to cook through and the flavors to blend nicely.
• While that's going, chop up your parsley. The final step is to stir it in, and serve.

CHICKEN TAGINE WITH FENNEL AND OLIVES

Steps:

• 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.