Moroccan Chicken, Olive & Lemon Tagine

Moroccan Chicken, Olive & Lemon Tagine

Using our Pitted Green Olives in Brine, this Moroccan Chicken, Olive & Lemon Tagine recipe will be sure to impress. Full of flavour and delicious tender chicken, you can serve it with rice, couscous or flatbreads.

Prep: 20 minutes
Cook: 30 minutes
Serves 4


1 onion, roughly chopped
1 clove garlic
28g pack coriander
1 preserved lemon
3 tbsp olive oil
100g Crespo Pitted Green Olives in Brine
4 chicken breasts, halved
Pinch saffron
200ml chicken stock

Couscous to serve


  1. Preheat the oven to 200oC, gas mark 6.

  2. Place the onion, garlic, coriander including the stalks, lemon, 2 tbsp oil and half the olives in a food processor and pulse to give a smooth paste.

  3. Heat the remaining oil in a frying pan and fry the chicken for 2-3 minutes to seal. Add the paste along with the saffron and remaining sliced olives and fry for 1-2 minutes.  Stir in the stock and bring to the boil.  Transfer to a casserole dish, cover and bake for 30 minutes.  

  4. Serve with couscous.

Cooks tip:
Try using chicken thighs or drumsticks instead of breast fillets. Great served with flatbreads or rice instead of the couscous.

Nutrition Information

Nutrient Per 100g Per Portion % GDA
Energy (kcal) 102 322 16
Protein (g) 13.9 44 N/A
Fat (g) 4.4 14 20
Sat Fat (g) 0.8 2.5 13
Carbs (g) 1.2 3.8 N/A
Sugar (g) 1 3 3
Fibre (g) 0.6 2 N/A
Salt (g) 0.53 1.7 28