Moroccan Chicken Tagine with Preserved Lemons, Fennel, Olives, and Harissa

Great spicy, exotic chicken dish. I created this mashup of several recipes to inaugurate my new tagine, but I think any skillet, loosely covered, should work. Serve over couscous.

Step: 1

Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.

Step: 2

Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.

Step: 3

Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.

Step: 4

Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.

Step: 5

Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.

Step: 6

Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.

Step: 7

Garnish with remaining preserved lemon and toasted almonds.

Per Serving: 517 calories; protein 36g; carbohydrates 31.4g; fat 28.5g; cholesterol 102.4mg; sodium 3350.6mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.