Chicken Tagine with Fennel, Preserved Lemons, and Green Olives

Name: Chicken Tagine with Fennel, Preserved Lemons, and Green Olives
Ingredients: 1 large shallot; 3 garlic cloves; 2- inch knob ginger (peeled); 1 cup cilantro leaves (plus more for garnish); zest of 1 lemon; juice of 1 lemon; 1 teaspoon salt; ¼ cup olive oil; 4 whole chicken legs (legs with thighs attached); 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 fennel bulb (trimmed, quartered, and cut into thin wedges); One 15-ounce can chickpeas (rinsed and drained); 1 quart chicken stock or water; 2 preserved lemons (pith removed, and zest thinly sliced); ½ pound pitted green olives (kalamata); 2 teaspoons fresh thyme (optional)

"Chicken Tagine with Fennel, Preserved Lemons, and Green Olives You don't often find fennel in..."

INGREDIENTS

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1 large shallot

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3 garlic cloves

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2- inch knob ginger (peeled)

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1 cup cilantro leaves (plus more for garnish)

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zest of 1 lemon

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juice of 1 lemon

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1 teaspoon salt

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¼ cup olive oil

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4 whole chicken legs (legs with thighs attached)

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1 tablespoon olive oil

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1 medium yellow onion (diced)

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1 fennel bulb (trimmed, quartered, and cut into thin wedges)

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One 15-ounce can chickpeas (rinsed and drained)

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1 quart chicken stock or water

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2 preserved lemons (pith removed, and zest thinly sliced)

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½ pound pitted green olives (kalamata)

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2 teaspoons fresh thyme (optional)

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