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    Moroccan chicken tagine with lemon & olives

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    Moroccan chicken tagine with lemon & olives

    • Low Fat
    • Preparation time: 20 minutes
    • Cooking time: 1 hours
    • Total time: 1 hour 20 minutes

    Serves: 8


    2 onions, roughly chopped
    4 cloves garlic
    Large pinch saffron
    Juice of 2 lemons
    30g ginger, roughly chopped
    2 x 28g packs fresh coriander
    75ml vegetable oil, plus 1 tbsp
    50g ground almonds
    2 x 500g packs chicken breast fillets, cut into large pieces
    130g tub 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.

    Your recipe note

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    Serve the tagine with Jewelled Couscous and Harissa Flatbread


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    4 stars