Chicken Tagine with Fennel, Preserved Lemons, and Green Olives

Course Main Dishes

Ingredients in this Recipe

1 cup cilantro leaves, plus more for garnish
1 fennel bulb, trimmed, quartered, and thinly sliced
1 large shallot
1 medium yellow onion, diced
1 quart chicken stock or water
1 teaspoon salt
2 small preserved lemons, pith removed, and zest thinly sliced
2 teaspoons fresh thyme (optional)
2 inch knob ginger, peeled
3 garlic cloves
4 whole chicken legs
Juice of 1 lemon
One 15 ounce can chickpeas, rinsed and drained
Zest of 1 lemon
¼ cup olive oil
½ pound pitted green olives (kalamata)

Recipe Preparation

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