Ingredients (for 4-5 people)
1 chicken about 1.5 kg
4 fennel bulbs
4 small lemons candied
4 small onions (or 1 big)
1 small ladle of Moroccan purple olives
2 tablespoons olive oil
1.5 teaspoon coriander powder
1.5 teaspoon powdered cumin
1.5 teaspoon fennel seeds
1 teaspoon of turmeric
2 teaspoons of Espelette pepper
Salt, pepper, argan oil
Cut out chicken in 8 pieces (2 whites, 2 thighs, 2 thighs and 2 wings).
In a cast iron casserole or a tagine dish, make the pieces of chicken in the hot olive oil. Preheat your oven to 200 ° C.
During this time, take care of the aromatic filling: cut the fennel into thin slices, taking care to get rid of the first 2 leaves and the "trunk", roughly chop the onions and cut them out. lemons candied in 4 or 8.
When all the pieces of chicken are nicely browned, add the fennel, onions, lemons candied, olives, spices. Add 2 large glasses of water. Salt, pepper. Cover and put in the oven for at least 1h30.
After 1:30, take out the oven and flavor the dish with a drizzle of argan oil. Bake again for 30 minutes. Lower the oven temperature if necessary. You can leave this dish in the oven until ready for use, just take the precaution of lowering the oven enough so that the dish does not burn while staying warm.
Serve very hot.