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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

Ingredients

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

Instructions

  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