Chicken Tagine with Green Olives

March/April 1995

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

Chicken Tagine with Green Olives

Makes: 6 servings

Active Time:

Total Time:


  • 12 bone-in chicken thighs, (3 1/2-4 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
  • 1/2 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
  • 1/2 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.


Per serving: 438 calories; 23 g fat (5 g sat, 12 g mono); 137 mg cholesterol; 15 g carbohydrates; 42 g protein; 2 g fiber; 625 mg sodium; 528 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value), Potassium (15% dv), Iron (21% dv), Selenium (37% dv), Zinc (27% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1/2 vegetable, 1/2 lean meat, 5 lean meat, 1 1/2 fat

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Recipe Categories

Ease of Preparation
Type of Dish
Main dish, poultry
Total Time
More than 1 hour
Middle Eastern
Main Ingredient
Poultry, other
Preparation/ Technique
Health & Diet Considerations
Low carbohydrate
High potassium
Gluten free

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March/April 1995
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