Moroccan Chicken Tagine with Olives

  • 1 teaspoon paprika

  • 1/2 teaspoon cayenne pepper

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cinnamon

  • 1 pinch saffron

  • salt and pepper to taste

  • 1 whole chicken (cut into 8 pieces, or chicken thighs or breasts)

  • 1 tablespoon oil

  • 1 onion (sliced)

  • 2 cloves garlic (chopped)

  • 1 teaspoon ginger (grated)

  • 150ml water (or chicken stock)

  • preserved lemon (pith removed, and peel rinsed and sliced)

  • 128g olives

  • 1 tablespoon harissa

  • 1 tablespoon honey

  • 32g parsley (chopped)

  • 32g cilantro (chopped)


  1. Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, saffron, salt and pepper and rub it into the chicken.

  2. Heat the oil in a large pan over medium-high heat add the chicken and brown on all sides and set aside.

  3. Add the onion, and saute for 3 minutes.

  4. Add the garlic and ginger and saute until fragrant, about a minute.

  5. Add the water, chicken, preserved lemon, olives, harissa and honey, cover and simmer for 30 minutes.

  6. Remove from heat and mix in the parsley and cilantro

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