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Olive Chicken Tagine without a Tagine
A Moroccan olive chicken tagine, made in a sauté pan and finished in the oven for a crispy skin. Marinated for an hour, simmered with warm spices, green olives and preserved lemon, this flavorful dish is served hot with bread or couscous.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Hot oil can splatter; use a partial lid or a splatter guard.
- • Wear gloves when handling turmeric to avoid staining the skin.
- • The oven is very hot; use oven mitts.
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