Chicken Tagine with Fennel and Olives

Ingredients

  • 1 cup coarsely chopped fresh cilantro
  • ½ cup pitted brine-cured green olives, quartered lengthwise
  • 2 tablespoons fresh lemon juice
  • 2 cups low-salt chicken broth
  • 2 tablespoons olive oil, divided
  • 6 skinless boneless chicken thighs (1 ½ pounds)
  • ¼ teaspoon cayenne pepper
  • + 3 more ingredients
    • ½ teaspoon fine sea salt
    • ½ teaspoon paprika
    • 1 teaspoon ground cumin

1. Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices. 2. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate. 3. Add 1 tablespoon oil and fennel to same skille...

View full recipe at SpringPad

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