As you may be aware it was my fiftieth birthday on April 15th and amongst other things I received a glazed Emile Henry tagine, a bit like this one: 
I also ordered a couple of fine cookery books, one of Lebanese cookery and also the very excellent The Food Of Morocco by Paula Wolfert 
The tagine had its first run out last Saturday night with a recipe for beef which I’ve already blogged but this week’s recipe was chosen by Carolyn on Thursday prior to her doing the weekend shop so from page 302 we were to have chicken with fennel, preserved lemons and olives. this is how it looked in the book:
The recipe was fairly basic, the only ingredient we struggled to get was green aniseed so I used star anise instead but I used the last of the bought preserved lemons from the fridge, C got fennel and green olives so along with 3 chicken quarters, an onion, garlic and ginger with a little parley we were ready to go. Interestingly, the recipe suggested soaking the chicken pieces in salted water for a couple of hours in advance, which I did and then after patting them dry I fried them skin side down in the base of the tagine until the skin turned golden. Out they came and in went the onion and garlic followed by the ginger, preserved lemon rind, saffron, star anise, 80ml of water and finally the chicken. on went the lid and it simmered for about 25 minutes. After 25 minutes, I turned the chicken pieces over, added the sliced fennel and olives and this time placed it in the oven already heated to 170 degrees C.
Here is how it looked when I took it out of the oven and removed the lid:
The chicken pieces here are upside down and here is is on the plate served with bulgur wheat:
This was a quite simple tagine dish to make but it didn’t lack for taste and flavour. The fennel and star anise imparted a subtle flavour of aniseed and the chicken was cooked to perfection. Moroccan food is still my best cuisine at the moment and with a whole new book to work through I’ve got a feeling it’s going to stay #1 for some time to come!
Bill On The Fylde 