A Moroccan tagine of chicken with fennel, olives and preserved lemon

• 8 chicken pieces (drumsticks or thighs)

• 2 fennel bulbs, cut into thick wedges 

• 1 onion, sliced

• 2 garlic cloves, chopped 

• ¼ cup olive oil 

• ½ cup green olives, chopped (I prefer Syrian olives)

• 3 tbsp. preserved lemons, chopped (you can sub it with some lemon zest and some chopped lemon, with peel)

• 1 tsp. salt

• ¾ tsp. turmeric 

• ½ tsp. black pepper

• ½ tsp. white pepper 

• ½ cup hot water or chicken stalk 

1. Heat a wide skillet and fry the chicken thighs till they are brown. NO OIL IS NEEDED. 

2. Take out the chicken and add the oil. 

3. Heat the oil and add the fennel. Fry for 8 ‘United or till it starts to get brown and a bit soft. 

4. Add the onion and sauté for 3 more minutes. 

5. Add the garlic and after 30 seconds the chicken and the rest of the ingredients. Bring to a boil.

6. Lower the heat and fix seasoning. 

7. Cook for 30 minutes.