Main content

Moroccan Chicken Tagine with Olives & Lemons

Be inspired Taboon restaurant's flavoursome Middle Eastern recipes.


  • 2 Chicken Marylands (skin on)

  • 2 Chicken Breasts (skin & wing left on)

  • For the Marinade:

  • 1 Bunch coriander with roots left on

  • 1 Cup picked parsley

  • 1 Persian Dried lemon (or 2 dessert spoons lemon zest)

  • 2 cloves garlic

  • 1 dessert spoon Turmeric

  • 1/2 cup olive oil

  • 1 small onion

  • 1 teaspoon dried chilli

  • 50g Copped peeled Ginger

  • For the Chicken Tagine Sauce:

  • 50 ml vegetable oil

  • 3 medium tomatoes

  • 1 large onion

  • 1 litre chicken stock

  • 1 teaspoon Turmeric

  • ½ teaspoon dried chilli flakes

  • 50ml lemon juice

  • 10 seeded green olives (split)

  • 10 seeded kalamata olives (split)

  • Salt to taste


  • 1.

    Make marinade and thoroughly rub over chicken pieces. Pour all remaining marinade over chicken & cover & store in refrigerator for a minimum of 24 hours (can be marinated for up to 3 days) before cooking.

  • 2.

    Make serving sauce.(below)

  • 3.

    Roast chicken pieces in oven on a high heat for 15 min until golden brown and approximately half cooked. Remove chicken from oven and transfer to pot of sauce.

  • 4.

    Bring to the boil & cover, reduce heat to a simmer and cook for a further 20 minutes or until cooked through (depending on size of chicken pieces)

  • 5.

    Serve on a decorative platter with cous cous or rice and garnish with yoghurt, olives, cured lemons & toasted pine nuts.

  • For the Marinade::

  • 1.

    Soak Persian lemon in a small amount of boiling water until soft (if using) & reserve soaking liquid until later. Wash herbs well paying attention to roots of coriander. Peel & roughly chop onion. Add all ingredients to blender & process to a runny paste using soaking liquid of lemons or added water to reach desired consistency.

  • For the Chicken Tagine Sauce::

  • 1.

    Peel & roughly chop onion into a large dice. In a medium sized pot sauté onions in vegetable oil for 5 minutes without browning. Add Turmeric and cook for 3-5 minutes more over a low heat being careful not to brown. Core tomatoes & roughly chop into a large dice. Add to pot with all other ingredients except for the olives. Bring to the boil and simmer for 5 minutes. Check flavour and adjust with salt, lemon juice or chilli as required. Add olives once completed. The final product should be a light, colourful broth with a spicy tangy flavour.


This method has been adapted assuming the majority of people do not have a Tagine

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings