Moroccan-Spiced Chicken Thigh Tagine with Chickpeas, Fennel & Capers

Onion, garlic and cumin, simmered. 30 min, serves 4.

⏱ 30 min · easy · 🍽 serves 4

Ingredients

• 2 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 small fennel bulb, thinly sliced
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• pinch of saffron threads or 1/4 tsp turmeric
• 1/2 cup low-sodium chicken stock
• 1/2 cup canned chickpeas, drained and rinsed
• 2 tbsp capers, rinsed
• zest and juice of 1/2 orange
• 1 tbsp chopped flat-leaf parsley
• 1 tbsp toasted pumpkin seeds
• salt and black pepper to taste

Steps

1. Season chicken thighs generously with salt, pepper, cumin, and smoked paprika.
2. Heat olive oil in a skillet over medium-high heat. Sear thighs skin-side down until deep golden, about 5 minutes, then flip and sear 2 more minutes. Remove and set aside.
3. Lower heat to medium. Add fennel and onion to the same pan, cooking until softened, about 5 minutes. Stir in garlic for 1 minute.
4. Add saffron or turmeric, capers, and orange zest, stirring to bloom the spices. Pour in stock and orange juice, scraping up any browned bits.
5. Nestle the chicken back into the pan along with the chickpeas. Cover and simmer for 15–18 minutes, until the chicken is cooked through and the sauce has thickened slightly.
6. Uncover and let simmer 2 more minutes to concentrate the sauce. Taste and adjust seasoning.
7. Plate the chicken over the fennel-chickpea mixture, spoon sauce generously on top, and finish with parsley and toasted pumpkin seeds.