Chicken, Lemon & Olive Tagine – recipe

With the beautiful weather this weekend, cold yet sunny it was time to cook up one of my favourite tried and tested recipes, a mediterranean influenced chicken, lemon and olive Tagine, another super easy to make yet delicious offering. If you don’t have a tagine, a casserole dish or slow cooker work just as well.

chicken, lemon & olive tagine served with couscous


Chicken – I usually use thighs and drumsticks (8-10 pieces)

olive oil and a knob of butter

2 preserved lemons cut into strips & pips removed

pitted green olives (to taste)

2 teaspoons of dried thyme or oregano


For the Marinade:

I grated onion

3 garlic cloves, grated

25g fresh ginger, grated

a handful fresh coriander, finely chopped

a pinch of saffron threads

freshly squeezed juice of 1 lemon

1 teaspoon coarse sea salt

a good slug of olive oil

marinade the chicken for 1-2 hours (or overnight) in the fridge



To start marinade the chicken in all the marinade ingredients and leave for a couple of hours or overnight. I usually put them all in a knotted food bag so that it can easily be turned ensuring a good coating on the meat.

Heat the olive oil and butter and brown the marinaded chicken. Once browned add the remaining marinade mixtureand add enough water to come halfway up the sides of the chicken and bring to the boil. Reduce the heat and cover and simmer 45 mins-1 hour and turn the chicken occasionally.

Add the preserved lemon, olives and thyme/oregano. Cover and continue to simmer for another 15-20 mins. I often cook this dish in the slow cooker for 3-4 hours so that the meat melts from the bone and also add cornflour to thicken the sauce.

Delicious served with couscous (I usually add some ras-el hanout, Moroccan spice mix to give a little extra ‘oomph’) and some bread to mop up all the flavoursome juices.


after browning the chicken add the rest of the marinade and water


add the olives, preserved lemons & herbs and continue to simmer

a great book of tagine recipes

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