Chicken Tagine with Fennel, Chickpeas, and Apricots

Name: Chicken Tagine with Fennel, Chickpeas, and Apricots
Yield: Serves 4 to 6
Ingredients: 2 tablespoons, extra-virgin olive oil, plus extra as needed; 5 , garlic cloves, minced; 1½ teaspoons, paprika; ½ teaspoon, ground turmeric; ½ teaspoon, ground cumin; ¼ teaspoon, ground ginger; ¼ teaspoon, cayenne pepper; 2 (15-ounce) cans, chickpeas, rinsed; 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; , Salt and pepper; 1 large, fennel bulb, stalks discarded, bulb halved and cut into ½-inch-thick wedges through core; 3 (2-inch), strips lemon zest, plus lemon wedges for serving; 1 , cinnamon stick; ½ cup, dry white wine; 1 cup, chicken broth; 1 cup pitted large brine-cured green or, black olives, halved; ½ cup, dried apricots, halved; 2 tablespoons, chopped fresh parsley

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While traditional spice blends for Moroccan tagines can contain upwards of 30 spices, we found just a few everyday spices were necessary to re-create the authentic notes of Moroccan chicken tagine in a simple skillet supper.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4 to 6

TIME1¾ hours

Chicken Tagine with Fennel, Chickpeas, and Apricots

A cookbook recipe exclusively for All-Access members from Spiced

WHY THIS RECIPE WORKS

We used skin-on chicken thighs and browned the meat; then we browned fennel in the rendered fat and bloomed a blend of spicy, earthy, and warm ground spices and a whole cinnamon stick, which cooked with the dish and infused the whole thing ...

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