Chicken Tagine With Lemon and Olives

“This combination of cooking-methods allows the food to slow-cook from all directions to make a perfect, fragrant casserole with exotic flavours. It is a one pan meal; you brown your meat in the same pan that you cook and follow the direction.”
1hr 30mins

Ingredients Nutrition


  1. Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
  2. Remove chicken from bag; discard marinade.
  3. Pat chicken dry with paper towels.
  4. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper.
  5. Heat olive oil in a large nonstick skillet with high sides over medium-high heat.
  6. Add half of chicken; cook for 3 minutes on each side or until lightly browned.
  7. Remove from pan. Repeat procedure with remaining chicken.
  8. Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan.
  9. Add broth, olives, rind, potatoes, cinnamon stick, apricots and almonds; bring to a boil.
  10. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in parsley.
  11. Serve with couscous.

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