Miriam SpiceTraveller


1.   Add all ingredients for marinade into a food processor so you get a smooth paste. You can add extra oil if it's too thick.

2.   Cut the chicken into small pieces, cover with marinade, mix well and leave it to marinade for 30 min - 2 hours. 

3.   Now heat some oil in a large pan and add chopped onion, fry for about 4 minutes then add turmeric, cumin and chicken together with the marinade. Mix while frying for another couple of minutes.

Moroccan Chicken Tagine with olives and lemon

Moroccan Chicken Tagine with olives and lemon: early stage


4.   Now add chicken stock ( ~ 300ml), olives cut in half or sliced, pickled lemon cut in small pieces or lemon zest ( keep lemon juice for the end of cooking). Cook on medium heat for about 20 minutes. in the last 5 minutes add parsley, coriander, honey and lemon juice. Add salt and pepper according toy our own taste. 


For marinade:

  • 1 bell pepper
  • 1/2 onion
  • 1 Tsp cayenne pepper
  • 2 cloves of garlic
  • 4-5 black olives
  • 1 Tsp ginger paste
  • 2 Tsp cinnamon
  • 100ml olive oil


For chicken sauce:

  • 400g chicken breast ( or chicken thigh fillet )
  • some olive oil
  • 1 chicken stock cube or powder ( or homemade stock)
  • 1 onion
  • 1 Tbsp turmeric
  • 1 tsp cumin
  • 6-7 green olives
  • 1 pickled lemon ( or fresh lemon zest + juice)
  • 2 Tsp honey
  • 2 Tbsp fresh parsley
  • 1 Tbsp coriander
  • salt, pepper


Serving suggestion:

Tradition: with cous-cous
Also great with mashed potatoes, rice or plain cooked potatoes or simply with some warm homemade bread mmmmm!

Moroccan Chicken tagine with lemon and olives; can be prepared with whole chicken thigh fillets or drumsticks instead of small pieces

Moroccan Chicken tagine with lemon and olives; can be prepared with chicken thigh fillets, drumsticks...

If you want to prepare with large pieces of chicken such as drumsticks or thighs, breasts.. then marinate as described but fry little bit longer if you leave the skin on.