Moroccan Chicken Olives Tagine
Tagines are originally cooked in the earthenware tagine pot. Chicken Olives Tagines are called “Meslalla” which means green olives. This recipe is the simplest version with a pure flavor dominated by saffron and olives. The smell of saffron feels like home in a Moroccan family kitchen.
- 1.5 lb chicken breast or thighs cut into about 1-inch pieces
- 1/2 lb potatoes
- cup ½ green olives
- 2 cups chicken broth
- 1 lemon thinly sliced
- 1/2 lb bread
- 2 cloves garlic grated
- 1 inch ginger grated
- 1 onion quartered
- 1/2 cup cilantro chopped
Culinary Spice Kit
- Paprika, ginger, black pepper, cumin, turmeric, saffron
- Cut potatoes into long slices about 0.5 inches thick.
- Reserve 3 slices of lemon for later.
- In a POT, add chicken, potatoes, olives, onion, lemon, Olives Tagine spices, 1 tbsp olive oil, and 1 tsp salt. Mix well, cover, and let rest for 15 minutes.
- Heat the POT on the stove, add broth, and salt to taste.
- Mix well, cover, and bring to boil.
- Turn the heat to medium-low and cook for about 15 minutes until chicken and potatoes are cooked.
- Serve with bread or couscous.
* If you prefer couscous, we recommend buying plain couscous.