Moroccan · Tagines
Lemon & Green Olive Chicken Tagine
A brighter, faster cousin of the classic preserved-lemon tagine, this version uses fresh lemon slices simmered right into the sauce alongside briny green olives, giving a sharper, more immediate citrus hit than the mellow preserved version.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 4
- Level
- Medium
Ingredients
- 8 chicken thighs and drumsticks
- 1 lemon, thinly sliced (seeds removed)
- 150 g green olives
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 tsp ginger, 1 tsp turmeric, pinch saffron
- 3 tbsp olive oil
- Handful coriander, chopped
Method
- 1
Brown the chicken
Warm the oil in a tagine base or heavy pot and brown the chicken pieces lightly on both sides. Remove and set aside.
- 2
Build the sauce
In the same pot, soften the onions and garlic, then stir in ginger, turmeric and saffron.
- 3
Braise
Return the chicken to the pot with the lemon slices and 200 ml water. Cover and simmer 40 minutes until tender.
- 4
Add olives
Stir in the olives and cook uncovered for 10 more minutes to reduce the sauce.
- 5
Serve
Scatter with coriander and serve with bread or plain couscous.
Chef's tips
- Choose thin-skinned lemons and slice them very thin so the pith doesn't turn the sauce bitter.
- Rinse the olives briefly if they're very salty.
Frequently asked questions
Is this the same as classic preserved lemon tagine?
No — this version uses fresh lemon slices for a sharper, brighter tang, while the classic tagine relies on the mellower, salt-cured flavour of preserved lemon rind.