Chicken and green olive tagine
There’s something undeniably special about a Moroccan chicken and green olive tagine — the kind of dish that fills the kitchen with sunshine even on the greyest British day. As the onions soften and the spices begin to bloom, the aroma of preserved lemon drifts through the air, bringing a bright, citrusy lift to the slow‑cooked chicken. What follows is pure comfort: tender braised meat, briny green olives and a glossy, saffron‑tinted sauce that’s perfect for scooping up with warm flatbreads or spooning over fluffy couscous.
Rooted in time‑honoured Moroccan cooking yet effortless to recreate at home, this traditional chicken tagine balances warmth, richness and freshness in every bite. Whether you’re exploring North African flavours for the first time, returning to a favourite classic, or simply looking to bring a little sunshine to a cosy weekend supper, this chicken and olive tagine rewards patience with deep, layered flavour and a touch of escapism at the table.
Serving Suggestions for Chicken & Green Olive Tagine
A Moroccan chicken and green olive tagine is rich, aromatic and full of warm spices, so it pairs best with simple sides that soak up the glossy sauce and add a bit of freshness to the plate.
- Fluffy couscous — the classic choice. Quick to prepare and perfect for catching every drop of the saffron‑tinted sauce.
- Couscous with herbs & lemon — stir through parsley, coriander and a squeeze of lemon for brightness.
- Warm flatbreads or khobz — ideal for scooping, dipping and mopping up the juices.
- Steamed green beans or tenderstem broccoli — fresh, crisp greens that balance the richness.
- Roasted courgettes or aubergines — soft, caramelised veg that echo the tagine’s warmth.
- Simple tomato & onion salad — dressed with olive oil, lemon and a pinch of cumin for a refreshing contrast.
- Buttery new potatoes — a heartier option that still works beautifully with the sauce.
- Cucumber and yoghurt dip — cooling, creamy and great alongside the briny olives and preserved lemon
Chicken and green olive tagine
Ingredients
- 4 tbsp olive oil
- 1 tbsp ground ginger (or 1 tsp ginger paste)
- 2 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 8 chicken drumsticks (4 legs)
- 2 large onions, finely chopped
- pinch of saffron threads
Sauce
- 1 tsp garlic paste
- 1 tin chopped tomatoes
- 1 tbsp lemon juice
- 500 ml chicken stock
- 100 g green olives in brine, stoned
- 2 preserved lemons, halved
- handful of flat-leaf parsley, chopped
Instructions
- In a bowl, mix together 2 tbsp olive oil with the ground ginger, paprika, cayenne pepper, turmeric and season with salt and pepper.
- Add the chicken and toss until they are really well coated. Cover and leave overnight in the fridge, or for at least 30mins if you don't have time.
- When you're ready to cook, pre-heat the oven to 190℃.
- In a large frying pan, add 1 tbsp of olive oil and add the chicken legs (in patches if necessary) and cook for 6-8 minutes until golden. Remove, place in a casserole dish and repeat until all the chicken has been browned.
- In the same pan (you might want to wipe it over with some kitchen roll) Heat 1 tbsp and fry the onions over a medium heat for 3-4 minutes until soft, but not burning. Add the garlic, ginger and saffron and cook for another minute.
- Stir in the tomatoes, lemon juice and stock and bring to a boil. Gently pour over the chicken, season and stir, cover and place in the oven and cook for 1 hour.
- Add the olives and preserved lemons and cook for a further 30minutes. Check occasionally that its not drying out, top up with a little hot water if needed.
- Sprinkle with parsley and serve with couscous or rice. A warm buttered baguette also goes well alongside this dinner.