Chicken Tagine with Green Olives

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Chicken Tagine with Green Olives

Chicken Tagine with Green Olives

Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.

Nutrition Profile: Gluten Free Diet   High Potassium   Low Carb  

Serves 6

Prep Time 30 min

Total Time 75 min.


  • 12 bone-in chicken thighs, (3 1/2-4 pounds), skin and fat removed
  • Salt & coarsely ground pepper, to taste
  • 2 tablespoon extra-virgin olive oil, divided
  • 1 large onion, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh ginger
  • 2 teaspoons finely chopped fresh red or green chile pepper
  • 4 cups reduced-sodium chicken broth
  • 2 all-purpose potatoes, (8 ounces), peeled and diced
  • 1/2 cup large green olives, pitted and coarsely chopped
  • 2 tablespoon lemon juice
  • 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 cup chopped fresh cilantro

Cooking Directions

Step 1

Preheat oven to 375°F.

Step 2

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large ovenproof skillet or Dutch oven over medium-high heat until hot but not smoking. Add the chicken thighs (in batches if necessary) and cook, moving them around every couple of minutes, until browned on all sides, 5 to 7 minutes. Remove from the pan and set aside. Pour off fat.

Step 3

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add onion and cook, stirring frequently, until they begin to brown, 5 to 7 minutes. Add garlic, ginger and chiles and cook for 2 minutes longer. Add broth, potatoes, olives, lemon juice, thyme, cumin, cinnamon, turmeric, paprika and the reserved chicken. Bring to a simmer.

Step 4

Cover the pan, transfer it to the oven, and bake until the chicken thighs are tender, 45 minutes. Stir in cilantro. Season with salt and pepper and serve.