Chicken Tagine: With Spiced Fennel Quinoa
- 20m Prep Time
- 50m Cook Time
- 1h 10mReady In
This skillet chicken tagine features crisp chicken thighs, dried apricots, fennel, chickpeas, and aromatic spices, served over spiced quinoa. It's a hearty, protein-packed meal that captures the flavors of the traditional North African stew.
Ingredients
- 29.6 ml extra-virgin olive oil
- 4 clove garlic minced
- 9.86 ml fresh lemon zest
- 4.93 ml fresh ginger minced
- 4.93 ml smoked paprika
- 2.46 ml ground cumin
- 2.46 ml ground turmeric
- 2.46 ml ground cinnamon
- 4 bone-in, skin-on chicken thighs trimmed
- Kosher salt
- freshly ground black pepper
- 1 medium fennel bulb trimmed, cored, and thinly sliced
- 1 can chickpeas rinsed and drained
- 118 ml dry white wine
- 355 ml chicken broth
- 118 ml pitted Castelvetrano olives halved
- 118 ml dried apricots halved
- 118 ml quinoa rinsed and drained
- 3 green onions chopped
Nutrition (per serving, estimated)
Estimated based off 16 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 410 mg
- Iron: 9.17 mg
- Magnesium: 163 mg
- Phosphorus: 732 mg
- Potassium: 1786 mg
- Zinc: 5.84 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 9.86 ml fresh lemon zest
- 4.93 ml smoked paprika
- 2.46 ml ground cumin
- 2.46 ml ground turmeric
- 2.46 ml ground cinnamon
- Kosher salt
- freshly ground black pepper
- 118 ml dry white wine
- 355 ml chicken broth
Prepare
- Mince 4 clove garlic
- Mince 4.93 ml fresh ginger
- Trim 4 bone-in, skin-on chicken thighs
- 1 medium fennel bulb, trimmed, cored, and thinly sliced
- 1 can chickpeas, rinsed and drained
- Halve 118 ml pitted Castelvetrano olives
- Halve 118 ml dried apricots
- 118 ml quinoa, rinsed and drained
- Chop 3 green onions
Let's Cook
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Step 1.
Preheat the oven to 350°F.
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Step 2.
In a small bowl, combine 1 tablespoon of the olive oil with the garlic, lemon zest, ginger, smoked paprika, cumin, turmeric, and cinnamon; set aside.
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Step 3.
Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof skillet over medium heat. Place the chicken skin side down and cook until the skin is deep golden brown and crisp, 8 to 10 minutes. Flip and cook for 1 minute more. Transfer the chicken to a plate, skin side up.
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Step 4.
Pour off all but 2 tablespoons of fat from the skillet. Add the sliced fennel and cook over medium heat, stirring occasionally, until lightly browned, 5 to 7 minutes. Push the fennel to one side of the skillet. Add the reserved spice mixture to the empty side and cook, stirring, for 15 seconds until fragrant. Stir the fennel into the spices, then add the chickpeas and stir to coat. Pour in the white wine and cook, scraping up any browned bits, until almost evaporated, 1 to 2 minutes.
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Step 5.
Add the chicken broth, olives, and dried apricots to the skillet; bring to a boil. Stir in the rinsed quinoa. Nestle the chicken thighs skin side up into the liquid. Remove the skillet from the heat, cover tightly with a lid, and transfer to the oven. Roast until the chicken reaches an internal temperature of 165°F and the quinoa is tender, 30 to 35 minutes. Sprinkle with chopped green onions before serving.