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Chicken Lemon Olive Tagine


This dish has it all! It is spicy (from the chilli), comforting (from the potatoes), fragrant (from the saffron), salty (from the olives) & slightly bitter (from the preserved lemons). This makes a great alternative to conventional lamb tagine. A taste of Morroco!

The beauty? You cook in in one pot on the hob…now who is doing the washing up now?!

Serves 4

Preparation time: 20 mins

Cooking time: 45-55 mins


Pinch of saffron threads

275ml Stock (i use bouillon powder)

8 boneless chicken thighs, fat trimmed off or 4 chicken breast cut into large chunks

1 small preserved lemon (the size of a plum)

1 tbsp coconut oil

2 medium red onions, sliced

4 garlic cloves, crushed

1.5 tsp ground ginger

2.5 tsp ground cumin

1 tsp sweet paprika

1.5 tsp dried chilli flakes or 2 red chillies

2 tbsp water

700g white potatoes (Marie Pipers work well), peeled & cut into large wedges, a mixture of white & sweet potatoes work well

3 large ripe tomatoes, roughly chopped

60g pitted olives, black or green, halved widthways

2 tbsp ground flaxseed

25g fresh coriander, roughly chopped

25g fresh parsley, roughly chopped

Salt & pepper

Optional: grated zest of 1/2 lemon to garnish



Immerse the saffron threads in hot stock.

Slice the preserved lemon finely into thin strips.

Melt coconut oil in a large non-stick pan. Brown the chopped red onions on a medium heat. Then add the crushed garlic, cumin, paprika, chilli flakes, black pepper, 2 tbsp water & steam-fry for another 4 mins.

Add the chicken & preserved lemon slices & cook for a further 5 mins, browning the chicken.

Add the potato wedges, chopped tomatoes & halved olives.

Add the saffron, herbs & season.

Simmer over a low heat for 35-40 mins  until the chicken is cooked & potatoes are tender,  then stir in the ground flaxseed .








Don’t forget you can find my favourite recipes in my FREE eBook here.

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