Name: Chicken Tagine with Orange and Fennel
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Moroccan
Ingredients: 2 lbs (900 g) chicken thighs or drumsticks, bone-in preferred; 2 tbsp olive oil; 1 large onion, thinly sliced; 3 garlic cloves, minced; 1 fennel bulb, thinly sliced; 1 tbsp orange zest; 1/2 cup (120 ml) fresh orange juice; 1 cup (240 ml) chicken broth; 1 tbsp honey; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 tsp paprika; 1/2 tsp turmeric; Salt and pepper, to taste; Fresh parsley or cilantro, chopped (for garnish); 1/4 cup toasted almonds (optional, for topping)

Description

Chicken Tagine with Orange and Fennel is a Moroccan-inspired dish made with tender chicken, zesty orange, and aromatic fennel, all simmered with warm spices until perfectly flavorful. It’s hearty, comforting, and ideal for a cozy dinner or to impress guests.

Ingredients

2 lbs (900 g) chicken thighs or drumsticks, bone-in preferred
2 tbsp olive oil
1 large onion, thinly sliced
3 garlic cloves, minced
1 fennel bulb, thinly sliced
1 tbsp orange zest
1/2 cup (120 ml) fresh orange juice
1 cup (240 ml) chicken broth
1 tbsp honey
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp paprika
1/2 tsp turmeric
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
1/4 cup toasted almonds (optional, for topping)

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Instructions

Heat olive oil in a large tagine or Dutch oven over medium heat. Sear chicken pieces on all sides until golden brown. Remove and set aside.
In the same pot, sauté onion, fennel, and garlic until softened, about 5 minutes.
Add cumin, coriander, cinnamon, paprika, and turmeric. Cook for 30 seconds to release their aromas.
Return chicken to the pot. Stir in orange zest, orange juice, chicken broth, and honey. Season with salt and pepper.
Bring to a simmer, cover, and cook on low heat for 45–55 minutes, until the chicken is tender and fully cooked.
Uncover and simmer for an additional 5–10 minutes if a thicker sauce is desired.
Adjust seasoning to taste. Garnish with parsley or cilantro and sprinkle with toasted almonds before serving.
Serve hot with couscous, rice, or flatbread.

Notes

Bone-in chicken provides the best flavor and tenderness, but boneless can be used.For extra depth, add a pinch of saffron or a few green olives.Blood oranges make a beautiful and flavorful variation.Simmer uncovered at the end to thicken the sauce naturally.This dish tastes even better the next day as the flavors deepen.

Nutrition

Serving Size: 1 serving (1/6 of recipe)
Calories: 420
Sugar: 9 g
Sodium: 470 mg
Fat: 25 g
Saturated Fat: 6 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 130 mg