Tajine with Chicken and Fennel Bulb

Tess Geer


This recipe is from the Le Souk Ceramique website and is DELICIOUS! I modified it to include only breasts. If you don't have a tajine, use a large saucepan. If you do have a tajine, it's important to use a heat defuser on your burner. I have purchased two from Le Souk and they are WONDERFUL. The clay distributes the heat and the shape of the tajine makes for perfectly steam cooked meals! DO follow the directions for curing the tajine before using (very easy). Don't let not having a tajine keep you from trying this recipe and bring a bit of healthy Moroccan cuisine to your kitchen!

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10 Min
1 Hr
Stove Top


chicken medium breasts, bone in, skin removed
2 Tbsp
olive oil
1 tsp
white pepper
1/2 tsp
tumeric or safron
1 tsp
fennel seeds
1 Tbsp
gourmet salt blends rosemary, lemon & roasted garlic salt
large fennel bulbs, quartered
1/2 c
fennel fronds, coursly chopped
large onion, thinkly sliced
lemon, thinly sliced
1 c
chicken stock


Step 1 Direction Photo

1Place olive oil and spices in a gallon zip lock bag. Add chicken breasts and massage to coat.

Step 2 Direction Photo

2Lay fennel on the bottom of the tajine, followed by the chicken bone side down. Scatter onions and fennel fronds over all. Layer lemon slices over the chicken, making sure each breast has lemon on it. Pour chicken stock around chicken.

Step 3 Direction Photo

3Cover and simmer covered on low for one hour. Do not remove lid during cooking. After one hour, chicken should be cooked through and tender. If not, replace lid and continue to simmer until done.

Step 4 Direction Photo

4Bring the tajine to the table to serve or remove chicken to a warm platter and spoon contents over the top before serving. Place a bowl of couscous on the table and enjoy a Moroccan feast!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Moroccan