By The foodoodle kitchen · Published September 21, 2026
Chicken Tagine with Olives
A flavorful chicken dish braised with preserved lemon, green olives, and saffron; perfect for a weeknight dinner.
Serves 4 · Prep 15 min · Cook 45 min · 1 h total · Medium
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Ingredients
- 4 chicken thighs, trimmed of excess skin
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 0.5 tsp ground cinnamon
- 0.25 tsp saffron threads
- 1 can diced tomatoes
- 120 ml chicken broth
- 1 preserved lemon, quartered
- 240 g green olives
- 60 g fresh parsley, chopped
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Method
- Heat olive oil in a large pot over medium heat (5 min). 5 min
- Add chicken thighs, skin-side down, and brown for 5 min per side (10 min). 10 min
- Remove chicken and set aside. 0 min
- Add onion to the pot and sauté until soft, about 5 min. 5 min
- Stir in garlic, cumin, ginger, cinnamon, and saffron. Cook for 1 min. 1 min
- Add diced tomatoes and chicken broth. Stir well. 0 min
- Return chicken to the pot. Add preserved lemon and green olives. 0 min
- Bring to a simmer, cover, and cook on low heat for 30 min, until chicken is tender. 30 min
- Garnish with chopped parsley before serving. 0 min
