Chicken Tagine

Having a simple one pot dish is perfect for the busy cook! This is a quick version of the traditional Moroccan Tagine dish. North African flavours enhance this simple stew-like dish – a great recipe for mid-week supper.


Easy Chicken Tagine


  • 4 chicken thighs (or more for larger appetites)
  • 2tbsp olive oil
  • 2 cloves of garlic, grated
  • handful of coriander, finely chopped
  • 1tsp ground ginger
  • 2tsp turmeric
  • 1tsp allspice
  • 1 red onion, roughly chopped
  • 500ml/1pt hot veg stock
  • 8-10 black and green olives
  • ½ a lemon, roughly chopped


  1. Add chicken pieces to a dish, then mix together 1tbsp of oil with garlic, coriander, ginger, turmeric, allspice and some sea salt and freshly ground black pepper.
  2. Pour mixture over chicken and turn to coat, so it is completely covered.
  3. Leave for 30 mins if time allows, or covered overnight in fridge.
  4. Heat remaining oil in a large, heavy-based pot and add onion and cook for about 5 mins, until softened.
  5. Then raise heat a little and add chicken, skin-side down, along with all coating, and cook for 5-6 mins, then turn and cook other side for same amount of time.
  6. Pour over vegetable stock and bubble for 1 min, then
    add olives, reduce to a simmer, put lid on and cook for about 30 mins.
  7. Stir in the lemon.
  8. Serve with some couscous, bulgar wheat or rice and garnish with coriander leaves if you wish.

Serves 4 – Serving size 1/4 recipe – Nutrition per Serving
Calories: 150, Fat: 8g, Carbohydrate: 2g