Moroccan Chicken Tagine With Preserved Lemons, Fennel, Olives, And Harissa - cooking recipe

Ingredients

1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
ground black pepper
4 (6 ounce) bone-in chicken thighs, skin removed
2 tablespoons olive oil
1 fennel bulb, trimmed and thinly sliced
1 large red onion, thinly sliced
3 cloves garlic, minced, or more to taste
1 (15 ounce) can garbanzo beans, drained, divided
1 cup chicken broth
1 cup pitted green olives, divided
3 tablespoons harissa, or to taste
1/2 preserved lemon, thinly sliced, divided
1 teaspoon grated ginger root (optional)
5 cherry tomatoes, halved, or more to taste
1/4 cup toasted almonds

Preparation

Mix paprika, cumin, salt, cayenne, cinnamon, turmeric, and black pepper together in a small bowl.
Pat chicken thighs dry and place them in a resealable plastic bag. Sprinkle paprika mixture over chicken thighs; massage the bag to coat chicken evenly.
Heat oil in a tagine over medium heat. Add chicken; cook until browned, 2 to 4 minutes per side. Transfer to a plate. Cook and stir fennel, onion, and garlic in the tagine. Stir in half of the garbanzo beans, chicken broth, 1/2 cup green olives, harissa, 1/2 of the preserved lemon, and ginger.
Lay chicken over garbanzo bean mixture; sprinkle remaining olives on top. Scatter cherry tomatoes on top. Cover and simmer over medium-low heat until chicken is tender, 45 minutes to 1 hour.
Combine remaining garbanzo beans with 2 tablespoons of broth from the tagine in a food processor or blender; blend into a thin paste.
Transfer chicken to a serving dish. Stir garbanzo bean paste into the tagine. Simmer until flavors combine, about 5 minutes. Spoon broth mixture over chicken.
Garnish with remaining preserved lemon and toasted almonds.