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+ servings

Lemon Chicken Tajine with Olives

Lemon Chicken Tajine with Olives in memory of Daniel Saroga.

Course Main
Cuisine Moroccan
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes


  • ½ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • 1 tsp cinnamon
  • 1 pinch saffron infused in 1-2 tbsp water
  • Salt & Pepper to taste
  • 1 whole chicken cut up
  • ¼ cup extra virgin olive oil
  • 2 medium onions thinly sliced
  • 1 garlic clove minced
  • 1 bunch parsley minced (approximately ¾ cup)
  • 1 bunch cilantro/coriander minced (approximately ¾ cup)
  • 3 ½ cups chicken broth
  • ½ lemon thinly sliced
  • 1 cup green or black olives pitted


  1. Cover the chicken in a mixture of ginger, cumin, paprika, cinnamon, saffron, salt and pepper and keep aside.

  2. Take a deep pan, add the extra virgin olive oil and brown the chicken pieces in batches for 2-3 minutes or until nicely browned. Remove the chicken and keep it aside.

  3. Add the onions and garlic to the pan and fry for 2-3 minutes. Add the parsley and cilantro and mix. Add the browned chicken and broth and bring to a boil. Reduce the heat to medium and simmer, covered, for 30 to 45 minutes, or until the chicken is cooked through. After the chicken is cooked, remove it from the pan and keep it aside, then reduce the remaining sauce for 10 minutes. Add the lemon slices and olives and simmer the sauce for another 10 minutes. Put the chicken back in the pan and simmer for five minutes.

  4. Serve warm with couscous (or rice, for a gluten-free alternative).