Name: Moroccan Chicken with Fennel and Olives Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Moroccan
Ingredients: ½ lemon; 1 large onion, finely chopped; 1 fennel bulb, halved and thinly sliced, fronds reserved; thumb-sized piece ginger, finely chopped; 2 large garlic cloves, chopped; 2 tomatoes, cut into wedges; generous handful coriander, chopped, plus extra to serve; 4 skinless chicken thigh fillets, halved and any fat trimmed; 1 tbsp rapeseed oil; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 400ml hot vegetable stock, made with 2 tsp bouillon powder; 6 Kalamata or green olives, pitted and halved; 70g wholewheat couscous; 400g can chickpeas, drained and rinsed

Introduction

Moroccan chicken with fennel and olives is a fragrant, comforting dish packed with warm spices and fresh ingredients. This recipe combines tender chicken thighs with the subtle anise flavor of fennel and briny olives, served alongside wholesome couscous. It’s a perfect meal for a flavorful weeknight dinner or a casual gathering.

A white bowl holds a dish with two main parts: at the bottom, a layer of light beige couscous with a grainy texture, spread evenly across the base; on top, a colorful stew with chunks of yellow chicken, translucent cooked onion slices, green olives, and small bits of red and yellow vegetables, covered in a thick orange-yellow sauce with herbs sprinkled on top. The bowl sits on a white marbled surface with a striped light green cloth to the side and a dark utensil handle peeking from the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lemon

1 tbsp rapeseed oil

1 large onion, finely chopped

1 fennel bulb, halved and thinly sliced, fronds reserved

Thumb-sized piece ginger, finely chopped

2 large garlic cloves, chopped

4 skinless chicken thigh fillets, halved and any fat trimmed

½ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

400ml hot vegetable stock, made with 2 tsp bouillon powder

2 tomatoes, cut into wedges

6 Kalamata or green olives, pitted and halved

Generous handful coriander, chopped, plus extra to serve

70g wholewheat couscous

400g can chickpeas, drained and rinsed

Instructions

Step 1: Squeeze the lemon over a bowl and set the bowl aside. Cut the lemon in two, remove the pith from one half and chop the rind.

Step 2: Heat the rapeseed oil in a non-stick frying pan over medium heat. Fry the onion, fennel, ginger, and garlic until soft and fragrant.

Step 3: Add the chicken pieces to the pan and fry for a few more minutes until just browned on all sides.

Step 4: Stir in the chopped lemon rind, turmeric, cumin, and ground coriander to coat the chicken and vegetables with the spices.

Step 5: Pour in the hot vegetable stock, cover the pan, and simmer gently for 25 minutes.

Step 6: Add the tomato wedges, olives, chopped coriander, and half of the reserved lemon juice. Cook uncovered for 5 more minutes until the fennel and chicken are tender and the sauce has reduced slightly.

Step 7: Meanwhile, prepare the couscous according to the package instructions. Stir in the rinsed chickpeas once cooked.

Step 8: Add more lemon juice to the couscous mixture to taste.

Step 9: Serve the Moroccan chicken tagine alongside the couscous, garnished with extra coriander and reserved fennel fronds.

Tips & Variations

Swap the chicken thighs for bone-in pieces if you prefer more flavor, but increase the cooking time to ensure tenderness.

Use green olives for a milder taste or Kalamata olives for a richer, saltier bite.

For extra heat, add a pinch of chili flakes when frying the spices.

If you don’t have rapeseed oil, mild olive oil or vegetable oil work fine.

Try adding diced carrots or bell peppers for additional color and sweetness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more quickly. Reduce the cooking time slightly and avoid overcooking to keep the chicken moist.