Moroccan chicken tagine with lemon & olives
Waitrose and Partners

Moroccan chicken tagine with lemon & olives

4 out of 5 stars(1) Rate this recipe
HealthyLow fat
  • Serves8
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr
  • Total time1 hr 20 mins

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  • 2 onions, roughly chopped
  • 4 garlic cloves
  • 1 Large pinch saffron
  • 2 Juice of lemons
  • 30g ginger, roughly chopped
  • 2 28g packs fresh coriander
  • 75ml vegetable oil, plus 1 tbsp
  • 50g ground almonds
  • 2 500g packs chicken breast fillets, cut into large pieces
  • 130g pitted green olives, halved
  • 75g preserved lemons, chopped
  • 250ml chicken stock


  1. Preheat the oven to 200°C, gas mark 6.

  2. To make the tagine paste, place the onion, garlic, saffron, lemon juice, ginger, coriander (including the stalks) and 75ml vegetable oil in a food processor and purée to a coarse paste. Stir in the ground almonds and some seasoning.

  3. Heat the extra tablespoon of oil in a large frying pan and fry the chicken pieces for 7-8 minutes until browned. Add the tagine paste and cook for 5 minutes. Stir in the olives, preserved lemons and stock. Bring to the boil and transfer to a large casserole dish. Cover and bake for 45 minutes, then serve with the flatbreads and jewelled couscous.

Cook’s tip

Serve the tagine with Jewelled Couscous and Harissa Flatbread


Typical values per serving when made using specific products in recipe


1,339kJ/ 320kcals



Saturated Fat












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4 out of 5 stars1 rating