Chicken Tagine with Lemon and Olives
Few poultry recipes are as satisfying as a well-made Chicken Tagine with Lemon and Olives. The star here is lemon juice, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets lemon juice soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Cook 15 min
- Total 15 min
- Serves 4
- Level Easy
Ingredients
- 2 tbsp Lemon Juice
- 1 lb Boneless, skinless chicken breasts, cut in three pieces
- ¼ cup All purpose flour
- ½ tsp Salt
- ¼ tsp Freshly ground black pepper
- ?
- ¼ tsp Ground Turmeric
- 2 tsp Olive Oil
- 1 medium Yellow onion, chopped
- 2 tsp Chopped Ginger
- 2 Garlic cloves, minced
- ½ cup Fat-free low-sodium chicken broth
- ¼ cup Pitted green olives
- 2 tsp Lemon Zest
- 3 Inch cinnamon stick
- 2 tbsp Cilantro
Method
- In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.
- Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.
- In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.
- Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
- In a large, deep nonstick skillet, heat the oil over medium-high heat.
- Add the chicken and cook for 3 minutes per side, or until lightly browned.
- Remove the chicken from the pan and set aside.
- Add the onion, ginger, and garlic to pan. Fry until tender.
- Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.
- Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.
- To serve, discard the cinnamon stick and stir in cilantro.
Tips for the best Chicken Tagine with Lemon and Olives
- Keep the simmer gentle. A hard boil toughens lemon juice and drives off the liquid too fast.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Finish with fresh herbs and serve family-style in the middle of the table.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Chicken Tagine with Lemon and Olives recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Chicken Tagine with Lemon and Olives ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for lemon juice?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Chicken Tagine with Lemon and Olives recipe hard to make?
It is rated hard: 16 ingredients and 11 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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