TAJINE WITH CHICKEN AND FENNEL BULB
This recipe is from the Le Souk Ceramique website and is DELICIOUS! I modified it to include only breasts. If you don't have a tajine, use a large saucepan. If you do have a tajine, it's important to use a heat defuser on your burner. I have purchased two from Le Souk and they are WONDERFUL. The clay distributes the heat and the...
Provided by Tess Geer
Categories Chicken
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Place olive oil and spices in a gallon zip lock bag. Add chicken breasts and massage to coat.
- 2. Lay fennel on the bottom of the tajine, followed by the chicken bone side down. Scatter onions and fennel fronds over all. Layer lemon slices over the chicken, making sure each breast has lemon on it. Pour chicken stock around chicken.
- 3. Cover and simmer covered on low for one hour. Do not remove lid during cooking. After one hour, chicken should be cooked through and tender. If not, replace lid and continue to simmer until done.
- 4. Bring the tajine to the table to serve or remove chicken to a warm platter and spoon contents over the top before serving. Place a bowl of couscous on the table and enjoy a Moroccan feast!
MOROCCAN CHICKEN WITH FENNEL & OLIVES
Get four of your 5-a-day with our healthy chicken tagine using fennel and olives. Serve with wholewheat couscous
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 17
Steps:
- Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.
- Heat the oil in a non-stick frying pan and fry the onion, fennel, ginger and garlic until soft. Add the chicken and fry for a few mins more until just browned.
- Add the lemon rind and spices, then pour in the stock. Cover and simmer for 25 mins, then add the tomatoes, olives, coriander and half the lemon juice. Cook for 5 mins more until the fennel and chicken are tender and the sauce reduced.
- Meanwhile, cook the couscous following pack instructions and stir in the chickpeas. Add more lemon juice to taste, then serve the tagine with the couscous, extra coriander and fennel fronds.
Nutrition Facts : Calories 714 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 9 grams sugar, Fiber 20 grams fiber, Protein 56 grams protein, Sodium 0.8 milligram of sodium
DELECTABLE FENNEL BULB ROSEMARY CHICKEN
I can't recall where I picked this one up, but this recipe is a regular in my arsenal of impressive dishes. It's so easy to make, and unreasonably delicious. My stomach is growling just thinking about it. I usually serve my chicken over a bed of rice cooked in chicken broth and seasoned with rosemary.
Provided by childerz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop your fennel bulb into 1/2 inch slices and add to 1 tbsp of olive oil in a pan on medium-high heat. Dash in 1 tsp of the rosemary, and about a 1/4 tsp of salt, and cook while stirring frequently, until the fennel is a nice golden brown-- about 12 minutes.
- Add the chicken broth, bring to a boil, then cover the pan and reduce the heat. Simmer until the fennel is tender, which should take about 3 minutes, then remove from the pan.
- Wipe out the pan and heat the remaining tbsp of olive oil on medium heat. Season the chicken breasts with about a 1/4 tsp salt and 1/8 tsp or so of the pepper, and add to the pan with the rest of the rosemary (1 tsp). Cook, turning them over now and then, until they're almost done and both sides are lightly browned.
- Add the garlic and stir, letting it cook for about 30 seconds. Add in the fennel and reserved liquid you saved in step #2 and a couple grinds of black pepper. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, allowing everything to cook through and the flavors to blend nicely.
- While that's going, chop up your parsley. The final step is to stir it in, and serve.
Nutrition Facts : Calories 224.1, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 556.1, Carbohydrate 5.9, Fiber 2.4, Sugar 0.1, Protein 26.7
CHICKEN TAGINE WITH FENNEL AND OLIVES
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.
Provided by CaliforniaJan
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix cumin, paprika, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.
- 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.
Nutrition Facts : Calories 280.7, Fat 15.8, SaturatedFat 2.7, Cholesterol 85.9, Sodium 581, Carbohydrate 12.2, Fiber 4.8, Sugar 0.6, Protein 24.7
ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
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