Chicken Tagine with Fennel and Chickpeas

Chicken Tagine with Fennel and Chickpeas

If you are a fan of Moroccan recipes, you will want to try this recipe. Tagine is a popular North African dish that is prepared on low heat and slow cooked. The combination of fresh herbs and savoury spices along with the addition of fennel and chickpeas make for a hearty and healthy dish. Serve with bread or couscous. Recipe courtesy of www.canolainfo.org.

Makes
8
  • Ingredients
    • 4 Tbsp canola oil (60 mL)
    • 2 large onions, chopped (2 )
    • 3 garlic cloves, chopped (3 )
    • 2 Tbsp grated lemon zest (30 mL)
    • 2 tsp ground coriander (10 mL)
    • 2 tsp paprika (10 mL)
    • 2 tsp ground cumin (10 mL)
    • 2 tsp ground ginger (10 mL)
    • 1/4 tsp cinnamon (1 mL)
    • 1/4 tsp cayenne pepper (1 mL)
    • 1/2 cup chopped parsley (125 mL)
    • 1/4 cup chopped fresh dill (60 mL)
    • 1/4 cup chopped fresh mint (60 mL)
    • 2 lbs chicken pieces (1 kg)
    • 3 cups chicken broth (750 mL)
    • 2 fennel bulbs, trimmed and cut into wedges (2)
    • 6 carrots, peeled and cut into large chunks (6)
    • 1 -(19 oz) can chick peas (540 mL)
    • 1 -(28 oz) can tomatoes (796 mL)
  • Directions
    1. Heat  large skillet over medium high heat. Add 2 Tbsp (30 mL) canola oil.  Add onions, reduce heat and saute until translucent, about 5 minutes.
    2. Meanwhile measure out all spices and herbs. Transfer onions to large pot. Add spices and herbs to onions in the pot.
    3. Meanwhile, in same skillet that was used to sauté the onions, heat 2 Tbsp (30 mL) more canola oil over medium high heat. Add chicken pieces and cook until lightly browned, about 8 – 10 minutes. Transfer chicken to pot with onions and herbs. Add broth to pot. Bring to a boil.
    4. Add fennel, carrots, chick peas and tomatoes. Cover pot and reduce heat to low. Simmer until chicken is cooked and all vegetables are tender, about 20 – 30 minutes. Uncover; with slotted spoon remove chicken and vegetables to a serving dish. Keep warm.
    5. Boil remaining sauce until reduced, about 10 – 15 minutes. Season with salt and pepper. Return chicken and vegetables to the pot. Heat ingredients through and serve in soup bowls.

Nutritional Analysis

Servings
8
Calories
430
Total Fat
20.1 g
Saturated Fat
4.1 g
Cholesterol
80 mg
Sodium
730 mg
Carbohydrates
27.4 g
Fiber
7.9 g
Sugars
6.9 g
Protein
33.8 g
Potassium
969 mg