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Chicken Tagine With Fennel, Preserved Lemons, And Green Olives

Nutrition per serving    (USDA % daily values)
CAL
688
FAT
96%
CHOL
11%
SOD
122%

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Ingredients for 4 servings

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 (legs with thighs attached)

1 tablespoon olive oil

1 medium yellow onion, diced

1 fennel bulb, trimmed, quartered, and cut into thin wedges

One 15-ounce can chickpeas, rinsed and drained

1 quart chicken stock or water

2 preserved lemons, pith removed, and zest thinly sliced

½ pound pitted green olives (kalamata)

2 teaspoons fresh thyme (optional)

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