Chicken Tagine with Olives and Lemon
This recipe for chicken tagine is a true classic. Cooked with onions, olives and preserved lemons is a perfectly cosy and heart-warming dish for any time of the year.
It can be cooked in a traditional tagine dish, in the oven or in a pot on a stove. Anything will work as long as there is a sauce to keep the meat nice and moist, and it will come out absolutely delightful, full of spices and flavours. Highly recommend a fresh baguette on the side to dip into the sauce!
It might sound exotic, and you might think that the ingredient list will be something extra but we can find all of the spices and veggies in our local shops. So, no worries there. The cooking process is super easy as well, but the results are amazing and out of the box.
Chicken Tagine with Olives and Lemon
Ingredients
- 2 Large Chicken Legs
- 2 White Onions
- 1 tbsp Oil
- 50 g Butter
- 4 Garlic Cloves
- 4 Slices of Preserved Lemon
- 150 g Pitted Kalamata Olives
- 1 tsp Turmeric
- 1/2 tsp Saffron Powder
- 1/2 tsp Ground Ginger
- Cinnamon
- Fresh Coriander
- Salt & Pepper
Instructions
- Finely slice your onions. In a large pot preheat oil and melt the butter. Place onions into the pot on medium heat and cook for around 5 min. Follow with pressed garlic cloves, turmeric, ginger, saffron and a pinch of cinnamon. Add a handful of chopped coriander and pepper.
- Place the chicken in the pot. Let the chicken absorb all the spices by moving it around in a pot. Let it cook for around 10 min on medium heat.
- Pour in boiling water (just to cover the chicken), cover with a lid and let it cook for 45 min. After that time add roughly chopped lemon slices and olives. Cook for a further 5 min. Season with salt and pepper to taste.
- Serve with fresh baguette or couscous on the side.