Tajine With Chicken And Fennel Bulb Recipes
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.
Provided by Nancy
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h24m
Yield 4
Number Of Ingredients 20
Steps:
- Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
- 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.
- 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.
- 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.
- Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
- 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.
- Garnish with remaining preserved lemon and toasted almonds.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 31.4 g, Cholesterol 102.4 mg, Fat 28.5 g, Fiber 8.2 g, Protein 36 g, SaturatedFat 5 g, Sodium 3350.6 mg, Sugar 2.7 g
ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN AND FENNEL BULB TAGINE
The tagine is flavored with chicken stock, onion, fennel seeds and saffron.
Yield 4 -6
Number Of Ingredients 12
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.
TAJINE WITH CHICKEN AND FENNEL BULB
This recipe is from the Le Souk Ceramique website and is DELICIOUS! I modified it to include only breasts. If you don't have a tajine, use a large saucepan. If you do have a tajine, it's important to use a heat defuser on your burner. I have purchased two from Le Souk and they are WONDERFUL. The clay distributes the heat and the...
Provided by Tess Geer
Categories Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place olive oil and spices in a gallon zip lock bag. Add chicken breasts and massage to coat.
- 2. Lay fennel on the bottom of the tajine, followed by the chicken bone side down. Scatter onions and fennel fronds over all. Layer lemon slices over the chicken, making sure each breast has lemon on it. Pour chicken stock around chicken.
- 3. Cover and simmer covered on low for one hour. Do not remove lid during cooking. After one hour, chicken should be cooked through and tender. If not, replace lid and continue to simmer until done.
- 4. Bring the tajine to the table to serve or remove chicken to a warm platter and spoon contents over the top before serving. Place a bowl of couscous on the table and enjoy a Moroccan feast!
DELECTABLE FENNEL BULB ROSEMARY CHICKEN
I can't recall where I picked this one up, but this recipe is a regular in my arsenal of impressive dishes. It's so easy to make, and unreasonably delicious. My stomach is growling just thinking about it. I usually serve my chicken over a bed of rice cooked in chicken broth and seasoned with rosemary.
Provided by childerz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.1, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 556.1, Carbohydrate 5.9, Fiber 2.4, Sugar 0.1, Protein 26.7
CHICKEN TAGINE WITH FENNEL AND OLIVES
From Bon Appetite and posted for ZWT #6. This is a Tangine that is quick to make and doable for a weeknight supper. Serve with roasted red potatoes.
Provided by CaliforniaJan
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 280.7, Fat 15.8, SaturatedFat 2.7, Cholesterol 85.9, Sodium 581, Carbohydrate 12.2, Fiber 4.8, Sugar 0.6, Protein 24.7
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.
CHICKEN TAGINE WITH FENNEL AND OLIVES
Provided by Ross Dobson
Categories Olive Low Cal High Fiber Dinner Fennel Healthy Cilantro Cumin Paprika Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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.
More about "tajine with chicken and fennel bulb recipes"
CHICKEN TAGINE WITH FENNEL AND OLIVES RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (45)Estimated Reading Time 50 secsServings 4
- 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.
CHICKEN TAGINE WITH FENNEL AND CHICKPEAS – EAT WELL
From canolaeatwell.com
- Heat large skillet over medium high heat. Add 2 Tbsp (30 mL) canola oil. Add onions, reduce heat and saute until translucent, about 5 minutes.
- Meanwhile measure out all spices and herbs. Transfer onions to large pot. Add spices and herbs to onions in the pot.
- Meanwhile, in same skillet that was used to sauté the onions, heat 2 Tbsp (30 mL) more canola oil over medium high heat. Add chicken pieces and cook until lightly browned, about 8 - 10 minutes. Transfer chicken to pot with onions and herbs. Add broth to pot. Bring to a boil.
- Add fennel, carrots, chick peas and tomatoes. Cover pot and reduce heat to low. Simmer until chicken is cooked and all vegetables are tender, about 20 - 30 minutes. Uncover; with slotted spoon remove chicken and vegetables to a serving dish. Keep warm.
CHICKEN TAGINE WITH FENNEL, PRESERVED LEMONS, AND GREEN ...
From feedmephoebe.com
Reviews 6Estimated Reading Time 2 mins
- In a small food processor, puree the ingredients for the marinade. (Or, alternatively, you can mince by hand). Place the chicken in a medium mixing bowl and cover with the marinade. Rub the mixture into all the crevices of the meat, including under the skin, until very well coated. Cover and refrigerate for at least 2 hours.
- In a large Dutch oven or lidded casserole, heat the olive oil over medium-high heat. Remove the chicken from the marinade and brown it in batches, about 5 minutes per side. Remove and set aside.
- Add the onion to the pot and sauté until translucent, about 5 minutes, scraping up any brown bits from the bottom. Add the chicken back to the pot, along with the fennel, chickpeas, chicken stock, and any remaining marinade. Bring to a boil over high heat, then turn back to low and simmer, covered for 45 minutes. Add the preserved lemon, olives, and thyme (if using). Cover and simmer for another 20 minutes, until the chicken is very tender, but not falling apart. Taste for seasoning, and add salt and pepper as needed.
- To serve, place one chicken leg on each plate and spoon the broth over the top, making sure to get some of the olives, fennel, and chickpeas. Serve alongside couscous and/or crusty bread.
CHICKEN, FENNEL AND OLIVE TAGINE - NZ HERALD
From nzherald.co.nz
Servings 5Total Time 1 hr 30 minsCategory Weeknight Meals, Weekend Meals, Dinner Party
- Place flour, paprika, salt and pepper in a bag. Add chicken thighs, a few pieces at a time, and shake until well coated. Heat 1 tbsp of the olive oil in a large, heavy-based pan and brown chicken in batches, adding more oil as needed. Place chicken in a single layer in a tagine dish, oven dish or pot and set aside. Mix currants with sherry and set aside.
- To make the sauce, heat 2 tbsp olive oil in the pan you used for the chicken, add onions and cook over a medium heat, stirring often, until soft but not brown (about 8 minutes). Add garlic and fennel and cook a further 2 minutes to soften without browning. Add tomatoes, fresh chillies, cinnamon, lemon and orange zest, stock, currants and their soaking sherry, honey, cumin, ginger, chilli flakes and saffron. Bring to a simmer and stir to lift pan brownings. Taste and adjust seasonings.
- Pour sauce over chicken. Add olives, cover and bake in oven for 1 hour or simmer for 45 minutes on stovetop. Remove cinnamon quill and lemon and orange peel before serving.
MOROCCAN CHICKEN TAJINE WITH SWISS CHARD AND FENNEL RECIPE ...
From levanacooks.com
Servings 8Estimated Reading Time 2 mins
ORANGE AND FENNEL TAGINE WITH CHICKEN — MY MOROCCAN FOOD
From mymoroccanfood.com
Estimated Reading Time 2 mins
CHICKEN TAGINE WITH FENNEL AND CHICKPEAS - CANOLAINFO
From canolainfo.org
Servings 8Cholesterol 75 mgCalories 380Saturated Fat 1.5 g
CHICKEN TAGINE RECIPE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine North AfricanCategory Main CourseServings 4
253 - TAGINE OF CHICKEN WITH FENNEL / طاجين الفراخ بالشمر ...
From cookingwithalia.com
Estimated Reading Time 3 mins
CHICKEN TAGINE WITH FENNEL, CHICKPEAS, AND APRICOTS
From theepochtimes.com
Estimated Reading Time 3 mins
BULBS WHOLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS, FENNEL ...
From worldrecipes.org
TAJINE WITH CHICKEN AND FENNEL BULB | RECIPE | RECIPES ...
From pinterest.com
TAJINE WITH CHICKEN AND FENNEL BULB RECIPES
From tfrecipes.com
CHICKEN AND FENNEL TAGINE — FOOD LAB
From foodlabboulder.com
CHICKEN OLIVE TAJINE - RECIPE | SPICE TREKKERS
From spicetrekkers.com
RECIPE - CHICKEN & SQUASH TAGINE
From lcbo.com
CHICKEN WITH FENNEL BULB RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love