Chicken and Olive Tagine

Name: Chicken and Olive Tagine
Ingredients: 18 oz pitted green olives (about 500 grams); 2 cups peas (about 300 grams); 1 large fennel bulb; 1 peeled tomato; 1 large onion; 3 garlic cloves; 2 bay leaves; Pinch black pepper; Pinch ground cinnamon plus 1 cinnamon stick; 1 teaspoon salt; 3 tablespoons oil with 1 tablespoon butter; 1 can mushrooms; 2 1/2 cups hot water (about 600 ml); 1 bunch parsley; 2 celery stalks with leaves; 1 teaspoon turmeric; 1 lemon slice and 1 tablespoon sugar (for boiling olives); 2 carrots, sliced

Nadia nanou @cook_14576137

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Chicken and Olive Tagine

Nadia nanou @cook_14576137

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Ingredients

18 ozpitted green olives (about 500 grams)
2 cupspeas (about 300 grams)
1large fennel bulb
1peeled tomato
1large onion
3garlic cloves
2bay leaves
Pinchblack pepper
Pinchground cinnamon plus 1 cinnamon stick
1 teaspoonsalt
3 tablespoonsoil with 1 tablespoon butter
1 canmushrooms
2 1/2 cupshot water (about 600 ml)
1 bunchparsley
2celery stalks with leaves
1 teaspoonturmeric
1lemon slice and 1 tablespoon sugar (for boiling olives)
2carrots, sliced

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Steps

1

Finely chop the onion, garlic, celery, tomato, and half the bunch of parsley. Add the butter and oil to a pot, then add the chopped mixture.
2

Add the chicken and sauté with the mixture. Add salt, black pepper, both types of cinnamon, bay leaves, and turmeric. Sauté for 10 minutes, then pour in 1 cup of hot water.
3

Boil the olives twice with 1 tablespoon sugar and a lemon slice, then drain and rinse with cold water. In a skillet, sauté the peas and mushrooms with a little butter and oil. When the chicken is halfway cooked, add the olives, peas, mushrooms, and the fennel bulb cut into quarters.
4

Let everything cook on low heat until the sauce thickens. Garnish with chopped parsley and a lemon slice.