Chicken Tagine with Orange and Fennel

Why You’ll Love This Recipe

This tagine is a delightful mix of sweet, savory, and aromatic flavors. The orange adds a bright, zesty note, while fennel provides depth and balance. Cooking the chicken low and slow ensures it’s tender and juicy, and the warm spices make it deeply comforting. It’s an elegant yet approachable dish that pairs beautifully with couscous, rice, or crusty bread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken thighs or drumsticks (bone-in preferred for flavor)

• Olive oil

• Onion

• Garlic

• Fennel bulb, sliced

• Orange zest and juice

• Chicken broth

• Honey

• Ground cumin

• Ground coriander

• Ground cinnamon

• Paprika

• Turmeric

• Salt and pepper

• Fresh parsley or cilantro (for garnish)

• Toasted almonds (optional, for topping)

Directions

1. Heat olive oil in a large tagine or Dutch oven over medium heat. Sear chicken on all sides until golden brown, then remove and set aside.

2. In the same pot, sauté onion, fennel, and garlic until softened.

3. Stir in cumin, coriander, cinnamon, paprika, and turmeric, and cook for 30 seconds until fragrant.

4. Add chicken back into the pot along with orange zest, orange juice, chicken broth, and honey. Season with salt and pepper.

5. Bring to a simmer, cover, and cook on low heat for 45–55 minutes, until the chicken is tender and fully cooked.

6. Adjust seasoning as needed and garnish with parsley or cilantro. Sprinkle with toasted almonds if desired.

7. Serve hot with couscous, rice, or flatbread.

Servings and timing

This Chicken Tagine with Orange and Fennel serves 4–6 people. Preparation takes about 15 minutes, and cooking requires 50–60 minutes.

Variations

• Use chicken breasts instead of thighs for a leaner option.

• Add green olives for a salty, briny contrast.

• Include carrots or sweet potatoes for extra sweetness.

• Replace orange with lemon for a brighter, tangier flavor.

• Add saffron threads for extra depth and color.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed. This dish also freezes well for up to 2 months—thaw in the refrigerator overnight before reheating.

FAQs

Do I need a tagine pot to make this recipe?

No, a Dutch oven or heavy pot works just as well.

Can I use boneless chicken?

Yes, but bone-in chicken adds more flavor and stays juicier.

What should I serve with this dish?

Couscous, basmati rice, or warm bread are perfect accompaniments.

Can I make this dish ahead of time?

Yes, it tastes even better the next day after the flavors develop.

Is this dish spicy?

No, it’s warmly spiced but mild. You can add chili flakes for heat if desired.

Can I substitute fennel?

If you don’t like fennel, use celery or leeks for a milder flavor.

Does the orange make the dish sweet?

It adds a subtle sweetness and citrus aroma, balanced by the spices.

Can I use blood oranges?

Yes, they add a beautiful color and deeper flavor.

How do I thicken the sauce?

Simmer uncovered for the last 10 minutes to reduce and concentrate the sauce.

How long does chicken tagine keep in the fridge?

It will stay fresh for up to 4 days when stored properly.

Conclusion

Chicken Tagine with Orange and Fennel is a fragrant, comforting dish that brings Moroccan flavors to your kitchen. With tender chicken, warm spices, and the refreshing balance of citrus and fennel, it’s both elegant and satisfying. Serve it with couscous or bread to soak up the flavorful sauce, and you’ll have a meal that feels both exotic and comforting.