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Chicken Tagine with Olives

Author: Gaby


For the Chicken

  • 6 cloves garlic finely chopped
  • ¼ teaspoon saffron threads crushed
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • Kosher salt and freshly ground black pepper
  • 6-8 bone in skin on chicken thighs

For the Tagine

  • 2 tablespoons olive oil
  • 3 medium onions thinly sliced
  • ¼ teaspoon ground cinnamon
  • 16 green castelvetrano olives pitted and smashed
  • 1 lemon peeled into thick slices (using a vegetable peeler to peel the lemon peel into thick 1 inch strips)
  • 1 cup chicken stock
  • Juice of 1/2 lemon
  • 1 tablespoon chopped flat-leaf parsley


  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together with ½ teaspoon of salt and ½ teaspoon freshly cracked black pepper. Rub the chicken with mixture, cover, and refrigerate to marinate for 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to plate and set aside. Add onions to skillet, and cook over medium-low heat about 15 minutes, until they begin to caramelize. Add the ground cinnamon and stir to combine.
  • Put chicken on onions. Scatter with olives and the lemon strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover the skillet and place over low heat, and cook about 30 minutes, until chicken is cooked through. Scatter parsley on top, and serve.