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Chicken Tagine with Fennel and Olives

kept byems78

•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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