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    You are in: Home / Recipes / Chicken Tagine With Fennel and Olives Recipe
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    Chicken Tagine With Fennel and Olives

    Chicken Tagine With Fennel and Olives. Photo by PaulaG

    1/1 Photo of Chicken Tagine With Fennel and Olives

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    CaliforniaJan's Note:

    From Bon Appetite and posted for ZWT #6. This is a Tangine that is quick to make and doable for a weeknight supper. Serve with roasted red potatoes.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
    2. 2
      Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
    3. 3
      Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.

    Ratings & Reviews:

    • on June 09, 2010

      55

      A very quick and 5 star all the way dish. The recipe was reduced to serve 2 and served with Algerian Carrots. The only substitution was parsley for the cilantro. Made for *ZWT6*

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chicken Tagine With Fennel and Olives

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 280.6
     
    Calories from Fat 142
    50%
    Total Fat 15.8 g
    24%
    Saturated Fat 2.7 g
    13%
    Cholesterol 85.9 mg
    28%
    Sodium 581.0 mg
    24%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 4.7 g
    19%
    Sugars 0.5 g
    2%
    Protein 24.7 g
    49%

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