How To Make Moroccan Chicken with Fennel & Olives
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 4 chicken leg quarters
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 fennel bulb, thinly sliced
- 1 cup green olives
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat the oven to 375°F (190°C).
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Heat olive oil in a large oven-safe skillet over medium heat.
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Season the chicken leg quarters with salt and pepper. Add the chicken to the skillet and cook for 5 minutes on each side until browned. Remove the chicken from the skillet and set aside.
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In the same skillet, add the sliced onion and minced garlic. Cook for 3-4 minutes until softened.
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Add the ground cumin, coriander, paprika, turmeric, and cinnamon to the skillet. Stir to coat the onion and garlic with the spices.
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Add the sliced fennel and olives to the skillet and cook for another 3 minutes.
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Pour in the chicken broth and lemon juice. Bring to a simmer.
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Return the chicken to the skillet, placing it on top of the fennel and olives.
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Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30 minutes or until the chicken is cooked through.
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Serve the Moroccan chicken with fennel and olives hot, garnished with fresh cilantro.
Nutrition
- Calories : 350kcal
- Total Fat : 19g
- Saturated Fat : 4g
- Cholesterol : 85mg
- Sodium : 1100mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 30g
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