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Chicken Tagine With Fennel And Olives

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Nutrition per serving    (USDA % daily values)
CAL
291
FAT
45%
CHOL
71%
SOD
35%

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Ingredients for 4 servings

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon fine sea salt

1/4 teaspoon cayenne pepper

6 skinless boneless chicken thighs (1 1/2 pounds)

2 tablespoons olive oil, divided

2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices

2 cups low-salt chicken broth

2 tablespoons fresh lemon juice

1/2 cup pitted brine-cured green olives, quartered lengthwise

1 cup coarsely chopped fresh cilantro

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