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Chicken Tagine with Fennel and Chick Peas

Chicken Tagine with Fennel and Chick Peas

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

Ingredients

  • 1/4 cup canola oil 60 mL
  • 2 large onions chopped 2
  • 3 cloves garlic chopped 3
  • 2 Tbsp grated lemon zest 30 mL
  • 2 tsp ground coriander 10 mL
  • 2 tsp paprika 10 mL
  • 2 tsp ground cumin 10 mL
  • 2 tsp ground ginger 10 mL
  • 1/4 tsp each cinnamon and cayenne pepper 1 mL
  • 1/2 cup chopped parsley 125 mL
  • 1/4 cup chopped fresh mint 60 mL
  • 2 lbs chicken pieces 1 kg
  • 3 cups chicken broth 750 mL
  • 2 fennel bulbs trimmed and cut into wedges 2
  • 6 carrots cut into large chunks 6
  • 1 19oz/540mL can chick peas 1
  • 1 28oz/796mL can tomatoes 1
  • Salt and pepper to taste

Instructions

Preparation

  • 1 Heat 2 Tbsp (30 mL) canola oil in large skillet over medium high heat. Add onions, reduce heat and saute until translucent, about 5 minutes.2 Meanwhile measure out all spices and herbs. Transfer onions to large pot. Add spices and herbs to onions in the pot.3 Meanwhile, in same skillet that was used to saute the onions, heat 2 Tbsp (30 mL) more canola oil over medium high heat.4 Add chicken pieces and cook until lightly browned, about 8 to 10 minutes. Transfer chicken to pot with onions and herbs. Add broth to pot.5 Bring to a boil. Add fennel, carrots, chick peas and tomatoes. Cover pot and reduce heat to low. Simmer until chicken is cooked and all vegetables are tender, about 20 to 30 minutes.6 Uncover, remove chicken and vegetables with slotted spoon to a serving dish. Keep warm. Boil sauce until reduced, about 10 to 15 minutes.7 Season with salt and pepper. Return chicken and vegetables to the pot. Heat ingredients through and serve in soup bowls.
  • Source: canolainfo.org