Chicken And Fennel Bulb Tagine

The tagine is flavored with chicken stock, onion, fennel seeds and saffron.
  • PrepN/A |
  • TotalN/A |
  • Serves 4 -6


    • 3 1/2 lbs whole chicken
    • cut into eight pieces
    • 2 tbsp olive oil
    • 1 large onion sliced thinly
    • 1/2 tsp turmeric or saffron
    • 1 tbsp salt
    • 3/4 tsp white pepper
    • 2 large fennel bulbs quartered
    • 11/2 cups chicken stock
    • 1/4 cup fennel fronds roughly chopped
    • 1 tsp fennel seed
    • 1 lemon thinly sliced


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 a lemon slice over each piece of chicken. Add ½ cup of water. Cover and let simmer on low heat for about one hour or until chicken is cooked through and tender.
Recipes From - The Gourmet Food And Cooking Resource