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Chicken Tagine with Fennel and Olives


Chicken Tagine with Fennel and Olives Recipe

Ingredients:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper
  • 6 skinless boneless chicken thighs (1 1/2 pounds)
  • 2 tablespoons olive oil, divided
  • 2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
  • 2 cups low-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 cup pitted brine-cured green olives, quartered lengthwise
  • 1 cup coarsely chopped fresh cilantro
Directions:
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