Ingredients
3.5 lb. whole chicken, cut into eight pieces
2 Tbls. Olive oil
1 Tbls. salt (scant)
1/2 tsp. turmeric
3/4 tsp. white pepper
1 large onion sliced thinly
1 tsp fennel seed
2 large fennel bulbs, quartered
1 1/2 Cups chicken stock
1/4 Cup fennel fronds, roughly chopped
1 lemon thinly sliced
Preparation
Toss chicken pieces with spices, oil, and salt. Lay fennel on bottom of tagine, followed by chicken pieces on top. Scatter onions and fennel fronds over and then lay lemon slices over pieces of chicken. Add stock. Cover and let simmer on low heat for about 1 hour or until chicken is cooked through and tender.
