Chicken Tagine With Fennel, Preserved Lemons, And Green Olives

By Food52
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1 large shallot

3 garlic cloves

2-inch knob ginger, peeled

1 cup cilantro leaves, plus more for garnish

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon salt

¼ cup olive oil

4 whole chicken legs

1 tablespoon olive oil

1 medium yellow onion, diced

1 fennel bulb, trimmed, quartered, and thinly sliced

One 15-ounce can chickpeas, rinsed and drained

1 quart chicken stock or water

2 small preserved lemons, pith removed, and zest thinly sliced

½ pound pitted green olives (kalamata)

2 teaspoons fresh thyme (optional)

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