Moroccan tajine of chicken with fennel

By Ahmed Hajouj.


Origin of the recipe: Moroccan Cuisine, Food Moroccan
  Number of persons: 4 Persons.
  Preparation Time: 0 h 20 min
  Cooking Time: 0 h 45 min
  Difficulty: Easy
  Price: Medium




Ingredients:

1 chicken 1.5 kg
1 kg of fennel
1 teaspoon of ginger powder
1 clove of garlic
1 preserved lemon, 1 onion
Olives 50g candied violets
1 saffron
juice of one lemon
2 tablespoons olive oil
salt and pepper



Preparation of chicken tajine with fennel: 

To prepare the recipe for chicken tagine with fennel: 


Brown the chicken pieces in oil with ginger, garlic and finely chopped onion. Cover with water and cook for 30 min. to cover (add water if necessary). 

Remove the first thick heads of fennel. Cut into four in the length direction. Book. Remove the cooked chicken from the pan and replace with fennel. 

Cook for 10 min. Then add the candied lemon cut into small wedges, candied olives, the juice of half a lemon. 

Let the sauce reduce. Before serving, stir in the chicken, let heat. Adjust seasoning if necessary. 

Serve the chicken tagine with fennel in an earthenware dish.