September 26, 2017
This dish!!!!
If I was ever actually able to choose a favorite, this Fennel and Chicken Tajine would be a strong contender. I’ve been making this since the beginning of the year and each time I do, I wonder why I don’t make it more often. It’s absolutely addictive, super flavorful, quick to make and (in my opinion) very healthy. 
Tajine is a North African stew thats attributed to ancient Berbers. The dish is named after the clay pot that it is traditionally cooked in, which has a cone-shaped lid that allows the steam from the cooking process to condense and fall back into the stew. This allows for using very little water or broth while cooking and results in a very flavorful sauce that accompanies the stew. Although not traditional, you can use a normal heavy bottomed pot to cook your Tajine, which is what I did for mine, and still end up with an amazingly flavorful meal.
The inspiration for this Tajine was some beautiful fennel I got at a local farmers market. I had some chicken and was in the mood for something Moroccan (or at least Moroccan inspired) and hearty. I combined what I knew about Moroccan cuisine with a bit of what I found online and the result was this winning Fennel and Chicken Tajine. The spices used are what give the dish its Moroccan flair and the paprika, cumin and cinnamon work so well with the fennel. I use carrots and onions along with the fennel to add more flavor and extra veggies that end up being a perfect complement to the chicken.
A Tajine isn’t complete without dried fruit and the Sultanas play their role beautifully as they absorb the broth and plump up into sweet little bursts of flavor. I add green olives both because they are commonly found in a Tajine and because I love the salty bite it adds. The cilantro can be stirred in at the end or used as a garnish to add a pop of freshness, and last but not least, I highly recommend you don’t skip the toasted almonds. They add a nutty crunch and textural contrast to the whole dish that completes it so perfectly.
Finally, you can enjoy this completely on its own and be so satisfied as I have done many times, but it can also be paired with couscous, rice and even bread. The choice is yours ;).
Anyway, I had a few more shots in mind that I wanted to take, but this Tajine was basically torturing me to eat it already so I had to dig in…. And I’m not sorry about that.
- 1-2 tbsp Olive Oil
- 1 1/2 lbs Chicken Breast, quartered
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tsp Cinnamon
- 1 tsp Sea Salt
- 1 tsp Pepper
- 1 tsp Sugar (optional)
- 1/4 tsp Cayenne pepper, or to taste
- 1 Fennel Bulb, sliced
- 1 med Onion, Sliced
- 3 Carrots, chopped into large pieces
- 1-2 large Garlic Cloves, chopped
- 1 Cinnamon Stick (optional)
- 1/4 - 1/2 cup Sultanas (Golden Raisins)
- 2 cups Chicken Broth
- 1/4 cup pitted Green Olives (I use stuffed Manzanilla olives)
- 1/4 cup Cilantro, chopped
- Toasted Almonds to taste
- In a heavy bottom pot, heat the olive oil then add the chicken and spices (Paprika through Cayenne) and sauté until the chicken has browned. Remove the chicken leaving the remaining oil and spices in the pot.
- Add the fennel, onion, carrots, garlic and cinnamon stick, if using, and sauté 4-5 mins until the vegetables are soft.
- Return the chicken to the pot along with the Sultanas and sauté for another 10 minutes.
- Add the broth and bring to a boil. Cover the pot and reduce the heat to simmer for about 20 minutes.
- Add the olives, cover and simmer for another ten minutes.
- Remove from heat and stir in the cilantro. Garnish with the toasted almonds.
- Serve with couscous or even on its own and enjoy!
