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!


★★★★★ 1 vote

10 Min
1 Hr
Stove Top


  • 4
    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
  • 2
    large fennel bulbs, quartered
  • 1/2 c
    fennel fronds, coursly chopped
  • 1
    large onion, thinkly sliced
  • 1
    lemon, thinly sliced
  • 1 c
    chicken stock

How to Make Tajine with Chicken and Fennel Bulb


  1. Place olive oil and spices in a gallon zip lock bag. Add chicken breasts and massage to coat.
  2. Lay 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.
  3. Cover 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.
  4. Bring 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!

Printable Recipe Card

About Tajine with Chicken and Fennel Bulb

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

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