Chicken and Olive Tajine

Transport your taste buds to the sun-soaked streets of Morocco with this exquisite Chicken and Olive Tajine, a dish teeming with bold flavors and aromatic spices. Tender chicken thighs are slow-cooked to perfection in a rich, savory broth infused with the warmth of turmeric, ginger, cinnamon, and smoked paprika. The addition of preserved lemon and briny green olives creates a delightful contrast of tangy and salty notes, while fresh cilantro and parsley add a vibrant, herbaceous finish. This Moroccan classic is easy to make and offers an irresistible depth of flavor, making it the perfect choice for a cozy family dinner or an impressive gathering with friends. Serve it over fluffy couscous or alongside crusty bread to savor every drop of its luscious sauce.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 0.5 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 2 cups chicken stock
• 1 whole preserved lemon, quartered and seeds removed
• 1 cup green olives
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

In a heavy-bottomed pot or tajine, heat the olive oil over medium heat.

Step 2

Season the chicken thighs with salt and pepper, then sear them in the pot for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.

Step 3

In the same pot, add the chopped onion and cook for 5-7 minutes until softened and translucent.

Step 4

Add the minced garlic, turmeric, ginger, cinnamon, and smoked paprika. Stir well and cook for 1-2 minutes until fragrant.

Step 5

Pour in the chicken stock, scraping up any browned bits from the bottom of the pot to deglaze it. Bring the mixture to a gentle simmer.

Step 6

Return the seared chicken thighs to the pot. Add the preserved lemon and green olives, arranging them evenly around the chicken.

Step 7

Cover the pot and reduce the heat to low. Let the dish cook for 45-50 minutes, occasionally spooning some of the cooking liquid over the chicken to keep it moist. Ensure the chicken is fully cooked through (internal temperature of 165°F).

Step 8

Once done, remove the pot from the heat and sprinkle the chopped cilantro and parsley over the chicken.

Step 9

Serve warm with cooked couscous, rice, or crusty bread to soak up the flavorful sauce.

Nutrition Facts

Serving size	(2095.4g)

Amount per serving	% Daily Value*
Calories	2938.0

Total Fat 186.8g	0%
Saturated Fat 43.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 888.6mg	0%
Sodium 8302.6mg	0%
Total Carbohydrate 38.2g	0%
Dietary Fiber 14.9g	0%
Total Sugars 8.9g
Protein 266.8g	0%

Vitamin D 63IU	0%
Calcium 491.5mg	0%
Iron 16.5mg	0%
Potassium 2673.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 36.8%

Carbs: 5.3%