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Chicken Tagine with Green Olives

  • 30 m
  • 1 h 15 m
EatingWell Test Kitchen
“Chicken, lemon and green olives are a classic Moroccan flavor combination. Serve over Herbed Couscous with Tomatoes or Brown Rice & Greens.”


    • 12 bone-in chicken thighs, (3½-4 pounds), skin and fat removed
    • Salt & coarsely ground pepper, to taste
    • 2 tablespoons 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
    • ½ cup large green olives, pitted and coarsely chopped
    • 2 tablespoons 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
    • ½ cup chopped fresh cilantro


  • 1 Preheat oven to 375°F.
  • 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.
  • 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.
  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019