About This Dish
A lesser-known but delightful tagine from northern Morocco where fennel grows wild in the hillsides. Chicken is braised with fresh fennel bulb, which turns silky and almost sweet when slow-cooked, along with cracked green olives and a touch of preserved lemon. The anise-like flavor of fennel creates a distinctive character that sets this tagine apart from the more common versions. This is a home-cooking favorite in Tetouan and the Rif region, rarely seen in tourist restaurants but deeply loved by locals.
Ingredients
- 1.5 kg Chicken pieces (thighs and drumsticks)
- 2 large Fennel bulbs, sliced
- 150 g Green olives, cracked
- 1 Preserved lemon
- 1 large Onion, sliced
- 3 cloves Garlic, minced
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 3 tbsp Olive oil
- 2 tbsp Fresh dill or fennel fronds
- to taste Salt and pepper
- 3/4 cup Water
Instructions
- 1
Season chicken with salt, pepper, ginger, and saffron.
- 2
Heat olive oil. Brown chicken and remove.
- 3
Cook onion and garlic for 5 minutes. Add fennel slices and cook 5 minutes.
- 4
Return chicken, add water, cover, and simmer 40 minutes.
- 5
Add olives and preserved lemon. Cook uncovered 15 minutes.
- 6
Garnish with fennel fronds or dill and serve.
Tips & Tricks
- Save the fennel fronds for garnish — they add both visual appeal and flavor.
- Fennel becomes very sweet when cooked slowly. Do not rush this step.
- This pairs exceptionally well with a simple tomato salad on the side.