Tagine of Chicken with Fennel Recipe - CookingWithAlia - Episode 253

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

saffron

💰Cheaper: turmeric

Turmeric provides color and flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

Cut the fennel by removing the top and bottom, then quarter it and remove the outer layer.

Chop the preserved lemon pulp and set it aside for later use.

Drizzle olive oil in the pot and heat it over medium heat.

Add grated onion to the pot and let it cook for around 2 minutes.

Add the chicken drums to the onion mixture and mix well, then cover the pot and let it cook for around 5 minutes on medium heat, stirring occasionally.

Add crushed garlic cloves and a small bouquet of cilantro to the pot.

Add water until it half covers the chicken, cover the pot, and increase the heat to medium high, cooking until the chicken is half done (around 20 minutes), checking occasionally to ensure the water level is adequate.

After 20 minutes, add the fennel quarters to the pot and add more water if necessary to ensure it half covers the chicken.

Cover and cook on medium high for around 15 minutes until the chicken and fennel are ready.

Remove the cilantro bouquet from the pot, then add a little lemon juice and the chopped preserved lemon pulp to the sauce.

Continue cooking uncovered on high heat for 5 minutes until the sauce thickens and the chicken and fennel are ready.

Taste the sauce and adjust the seasoning with salt, pepper, and ground ginger as needed.

To serve, place the chicken on a plate, add the fennel on top, and pour the sauce over the meat and around the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary