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- 1 chicken cut into pieces
- 2 large fennel bulbs, quartered
- 1/4 cup olive oil
- I medium onion, sliced into rings
- 1 medium onion, finely chopped
- 3 or 4 cloves of garlic, finely chopped
- 1 ½ tsp ginger
- 1 ½ tsp salt
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp white pepper
- 1 ½ tsp saffron threads, crumbled
- Black pepper to taste
- 1/2 to 1 cup water
- Handful of coriander, tied into a bouquet
- 1 or 2 handfuls of red olives
- 1/2 preserved lemon, chopped
View Full Recipe at Mint Tea & Tagine
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