Tajine With Chicken And Fennel Bulb Recipes

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.

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.

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.

Steps:

• Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.
• Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.
• Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.
• Serve the chicken with the grilled scallions, topped with cilantro.

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.

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!

Steps:

• Chermoula Marinade: In a small bowl add saffron threads in water and allow to soak for a few minutes.
• In a food processor add all the 'Chermoula marinade' ingredients and combine until it forms a paste.
• Cover and allow 'Chermoula marinade' to stand for 30 minutes before using. (Chermoula marinade can be stored in the refrigerator for up to seven days).
• Wash and dry the chicken, then rub all over with half of the chermoula marinade and refrigerate overnight or for at least two hours.
• After marinating, cut tomato and onion into thin wedges and combine a little more chermoula marinade. Then spread the tomato and onion into the base of the tajine.
• Place the chicken pieces on top of tomato and onion mixture arranging them in the centre of the tajine.
• Coat potato wedges with the chermoula marinade and arrange the potatoes around chicken.
• Top the chicken with onion slices, then tomato slices and olives in between the potato wedges.
• Mix chopped coriander/cilantro with remaining chermoula marinade and water (you made add less water, it depends how much your tajine could hold). Pour mixture on top of tomatoes and onions.
• Top with preserved lemon wedges then cover tajine with lid. Cook on a very low gas heat for 45 minutes. Do not stir or lift the lid during the cooking process.
• Serve with suggested couscous.