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Tajine poulet, citron et olives

Chicken Tagine Recipe with Lemon and Olive

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Prep Time:15 minutes
Cook Time:2 hours
Total Time:2 hours 15 minutes
Course: Main course
Cuisine: Mediterranean, Orientale
Servings: 6 servings

Ingredients

  • 6 chicken thighs
  • 2 onions
  • 2 garlic cloves
  • 2 small zucchini
  • 2 carrots
  • 1 lemon
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon paprika
  • 1 teaspoon curry
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 4 handfuls of black and green olives
  • Salt and pepper
  • 1 bunch chopped cilantro

Instructions

  • Prepare the marinade in advance, the day before if possible, with half the olive oil, powdered ginger, coriander seeds, paprika, curry, cinnamon, salt and pepper.
  • The next day, brown the tagine chicken thighs in the oil and marinade until they are nicely browned. Add the sliced onions and crushed garlic.
  • Let the onions brown, add the roughly chopped zucchini and carrots and simmer for 10 minutes over low heat.
  • Cook covered for another 20 minutes over low heat, then add the olives and the lemon cut into quarters.
  • Cook over low heat for another 1 hour (2 in my case…)
  • Serve hot and sprinkle with fresh cilantro.

Notes

If you wish to cook in the oven, simply place all the ingredients in the tagine dish, place in a cold oven and cook for 2 hours at 180°C.
It is important not to preheat your oven beforehand so that the dish does not suffer too much thermal damage at once.