Chicken and green olive tagine

This traditional Moroccan stew is warming and fragrant, and easy to double up to feed a crowd.

Serves: 4

Preparation time:  5 minutes

Cooking time:  40 minutes

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You will need

  • 2 tablespoons olive oil
  • 2 medium onions, peeled and sliced
  • 2 garlic cloves, peeled and finely sliced
  • 615g pack British free range skinless chicken thigh fillets
  • 2 teaspoons ras el hanout
  • 1 cinnamon stick
  • ½ teaspoon Fairtrade ground ginger
  • 1 tablespoon runny honey
  • 2 x 390g cartons Italian chopped tomatoes in tomato juice
  • 70g pack pitted green olives with mixed herbs
  • Harissa paste, to serve
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Recipe Information

Step by step guide to making Chicken and green olive tagine

  1. In a large casserole dish, heat the olive oil over a medium heat. Add the onions and cook for 8 minutes until softened. Add the garlic, cook for a further minute, then set aside in a bowl.
  2. Turn up the heat, add the chicken thigh fillets to the dish and cook for a few minutes on each side until golden.
  3. Return the onions and garlic to the casserole. Add the ras el hanout, cinnamon, ground ginger, honey, chopped tomatoes and olives, along with 150ml water.
  4. Cover and cook for 20 minutes, then remove the lid and cook for a further 10 minutes until the chicken is cooked through with no pink remaining and the sauce has thickened.
  5. Stir a little of the harissa into the tagine, to taste, and serve.

Cook's tip: For a vibrant side to match this tagine, why not try our easy Pomegranate and herb cous cous?

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Nutritional information for Chicken and green olive tagine

Nutritional information for Chicken and green olive tagine

Nutrition type per serving
Calories 476 kcal
Total Fat 25.8g
Saturated Fat 5.9g
Salt 1.47g
Sugar 8.5g

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