Log-in
Search

Chicken and Fennel Tagine

Posted on September 09, 2015 by Jenny Huxley | 0 comments

Spring is obviously trying very hard to present itself and I appreciate that, I really do, but it will have to do a little better if I am to stop making one pot warmers, soups and stews. Not that I mind, especially as I see Te Manaia organic fennel in my beautiful box of goodness this week. I know in a split second that I am going to make a Chicken and Fennel ‘Tagine’. I have all the time in the world to shave it/roast it/juice it..this week I want to slow cook it and revel in its sweet, aniseedy deliciousness.

Don’t be deterred if you haven’t got a conical hat lid ‘thing’, I haven't got one either! A good old casserole dish will do. Make this on the stove top or in the oven, the key is low and slow!

Chicken and Fennel Tagine

Serves 4

  • 6 Cameron Harris Chicken Thighs (chopped or left whole)
  • 2 Te Manaia Fennel bulbs (cut into quarters)
  • 1/4 cup olive oil
  • I medium onion, sliced into rings
  • 1 medium onion, finely chopped
  • 3 or 4 cloves of garlic, finely chopped
  • 1 1/2 teaspoons ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon white pepper
  • 1 ground star anise
  • freshly ground black pepper (to taste)
  • 1 cup of water
  • A handful of flat leaf parsley or coriander
  • 1 lemon sliced
  • 10 jumbo green olives
  • Pour about half of the olive oil into the base of the tagine or the bottom of your casserole dish.
  • Layer in your onion 'rings' and fennel
  • In a bowl, mix the chicken with the chopped onion, garlic and spices. When the chicken is well and truly covered, put the chicken in the middle of the dish and put the remaining onion mix around the chicken.
  • Add the water
  • Sprinkle the parsley around and drizzle the rest of the olive oil over the top and place the sliced lemons and green olives anywhere and everywhere you like.
  • Whether you are cooking in a tagine or a casserole dish, bring it up to a simmer and continue to cook it ‘low’ for about an hour or until chicken is tender.

Traditionally this is served with couscous, but I like mine with lemony quinoa and fresh coriander. I also like to use fresh lemon rather than the more traditional preserved lemon as I find it’s just too salty for me!

 

 

 

Previous Next

Comments

 

Leave a reply

This blog is moderated, your comment will need to be approved before it is shown.

Scroll to top