Chicken, Fennel & Olive Tagine
Yield: 4 to 6 servings
1 free range chicken (3 to 3 ½ lb), cut into 8 pieces
10 oz Moroccan red olives
2 lb fennel bulb
2 small preserved lemons, rinsed and quartered
2 onions, peeled and sliced
2 clove garlic, peeled and crushed
3 tbsp Mustapha's Extra Virgin Olive Oil
8 oz water
6 strands of saffron
1 tsp powdered ginger
1 tsp anis seed
1 Mustapha's Sea Salt
Wash the fennel bulbs, remove the tough outer layers, and quarter the bulbs.
Place the olive oil in a porcelain lined cast iron casserole or a heavy bottom sauce pan over medium-high heat, then brown the chicken, onion, garlic, and 4 preserved lemon quarters.
Pour in the water, saffron, ginger, and anis and stir.
Bring to a boil, cover, lower heat, and cook for about 30 minutes.
Add the remainder of the preserved lemon, the fennel and the olives and cook for an additional 15 to 20 minutes. Adjust seasoning and serve hot.