Olive Chicken Tagine without a Tagine

Ingredients

• 1.2 kg Boneless chicken thighs (Cleaned, washed and cut in half (6 pieces))
• 200 g Pitted green olives (Rinsed and drained)
• 2 piece Onions (Large, finely chopped)
• 3 clove Garlic cloves (Minced)
• 1 bunch Bunch of parsley and cilantro (Coarsely chopped)
• 0.5 piece Preserved lemon (Cut into quarters)
• 1 tsp Salt (Adjust to taste (the olives are already salty))
• 1 tsp Ground ginger
• 1 tsp Turmeric
• 1 tsp Ground black pepper
• 0.5 tsp Ground cinnamon
• 1 pinch Saffron (stigmas) (If unavailable, replace with a little extra turmeric)
• 4 tbsp Extra virgin olive oil (3 tbsp for cooking, 1 tbsp for finishing)
• 200 ml Water (For preparing the marinade)
• 1 tsp Sweet paprika (To coat the chicken before baking)

Instructions

1. Prepare the ingredients

   Clean the chicken thighs, cut them in half, rinse the olives, chop the onions, garlic and the parsley‑cilantro bunch.

   Time: PT20M

2. Prepare the marinade

   In a bowl, combine the salt, pepper, ginger, turmeric, cinnamon, saffron, minced garlic and 200 ml of water. Mix well.

   Time: PT5M

3. Marinate the chicken

   Submerge the chicken pieces in the marinade, cover with plastic wrap and refrigerate for at least 1 hour.

   Time: PT1H

4. Heat the oil

   Pour 3 tbsp of olive oil into the sauté pan and heat over medium heat until it shimmers.

   Time: PT2M

5. Brown the chicken with the onions

   Add the chopped onions, sauté for 2 minutes, then add the marinated chicken pieces. Brown the chicken on all sides (about 8‑10 minutes).

   Time: PT10M

6. Simmer with the marinade

   Pour the remaining marinade into the pan, add the herb bunch and the preserved lemon, cover and cook over medium‑low heat for 30 minutes.

   Time: PT30M

7. Add the olives

   Remove the chicken, herb bunch and lemon. Add the green olives to the sauce and simmer for an additional 10 minutes.

   Time: PT10M

8. Baste the chicken

   Mix 1 tbsp of olive oil with the sweet paprika. Baste the chicken with this mixture using a brush.

   Time: PT3M

9. Brown in the oven

   Preheat the oven to 200°C. Place the chicken in an oven‑proof dish and bake for 10 minutes until the skin is nicely crisp.

   Time: PT10M

   Temperature: 200°C

10. Plating and serving

    Arrange the chicken on a serving platter, drizzle with olive sauce and serve hot, accompanied by Moroccan bread or couscous.

    Time: PT5M

Nutrition Facts

Calories

900

Protein

90 g

Carbohydrates

12 g

Fat

55 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless chicken thighs: Chicken drumsticks, Chicken breasts
• Instead of Pitted green olives: Black olives, Capers
• Instead of Onions: Shallots
• Instead of Garlic cloves: Garlic powder
• Instead of Bunch of parsley and cilantro: Parsley only, Cilantro only
• Instead of Preserved lemon: Fresh lemon + salt
• Instead of Ground ginger: Fresh grated ginger
• Instead of Saffron (stigmas): Extra turmeric
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Sweet paprika: Smoked paprika, Harissa (for extra heat)

Equipment Needed

• Sauté pan (deep skillet)
• Bowl or mixing bowl
• Plastic wrap (optional)
• Oven
• Chef's knife
• Cutting board
• Measuring spoons (tsp and tbsp)
• Wooden spatula
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Marinate the chicken for at least 1 hour
• Brown the chicken properly before the slow cooking
• 30‑minute slow cooking with the sauce
• Add the olives and simmer for 10 minutes
• Finish in the oven at 200°C to achieve a crispy skin

Chef Tips from the Video

• Use high‑quality free‑range chicken for more flavor.
• Lightly sprinkle with preserved lemon zest just before serving for extra freshness.
• Serve the dish with raisin couscous or warm pita bread.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days in the fridge.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken the day before for even more intense flavors.
• Prepare the preserved lemon ahead of time or buy it ready-made.
• The sauce can be gently reheated over low heat before serving.