Tagine Chicken with Olives & Lemon
Imagine Chicken, Lemons, Ginger and Olives cooked together in a tagine to ensure not an atom of flavour escapes. Stop imagining and go and make it!
Amount Per Serving % Daily Value*
Calories 646 32%
Calories from Fat 440
Total Fat 48.9g 75%
Saturated Fat 11.9g 59%
Unsaturated Fat 33.6g
Trans Fat 0.2g
Total Carbohydrate 6.8g 2%
Dietary Fibre 2.1g 8%
Protein 43.8g 87%
Cholesterol 172.5mgs 57%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- 1 chicken (remove as much fat as you can from the rear) or 1 kg (2½ lb) of chicken pieces
- 150 g (5 oz) green olives
- 1 onion, grated
- 3 garlic cloves, crushed
- Juice of a lemon
- Rind of a lemon cut into strips
- 5 cm (2″) stick of cinnamon
- 1 small bunch fresh coriander, tied
- 1 tbsp chopped parsley
- 1 tbsp chopped coriander
- 1 tsp ginger powder
- 1 tsp black pepper
- ½ tsp salt
- Pinch of saffron strands
- 3-4 tbsp olive oil
- Add the oil to a tagine (or flameproof casserole with a lid). Place the chicken in the tagine together with the onions, the garlic, all the spices, the chopped parsley, the bunch of coriander and the lemon juice.
- Add enough water to come about half-way up the chicken. Bring to the boil.
- Cover and simmer gently for about an hour, turning the chicken over about every 15 minutes.
- After an hour remove the chicken and place onto a serving plate or dish. Keep warm in an oven.
- Remove the bunch of coriander and the cinnamon stick from the liquid. Add in the olives and the lemon rind. Boil vigorously with continual stirring to reduce the liquid until the oil no longer floats on the surface.
- Spoon the sauce around the chicken and sprinkle with the chopped coriander. Serve.
Serve with crusty bread or saffron rice for a delicious meal. If you can’t get pitted olives, use whole olives and crack the skins under a flat knife.