Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
hands-on time 30 mins
Course Main Course
Cuisine Moroccan
Servings 3



  • 1.5 lb chicken without bones, skin on (*)

Fresh Produce

  • 1 large onion finely chopped
  • 0.5 lb potatoes cut into wedges
  • 0.5 cup parsley chopped
  • 0.25 cup lemon juice

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 0.5 cup green olives
  • olive oil
  • salt & pepper

Poulet aux Meslalla Culinary Spice Kit

  • Paprika, cumin, garlic, ginger, saffron


  • Cut chicken into pieces of about 2.5 x 2.5 inches.
  • In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
  • Add broth. Cover. Bring to a boil.
  • Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
  • Add potatoes and continue to cook for 10 minutes.
  • Add the olives and lemon juice. Mix well.
  • Continue to cook for 10 minutes.
  • Stir in the parsley.
  • Serve with your preferred salad and fresh bread to soak up the gravy.
  • Enjoy!


(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total. 
Suggested Sides
  • baguette, white bread loaf, or flatbread
  • lettuce salad or cucumber-tomato-salad
  • Substitute the chicken with veal or lamb and adjust the cooking time.
  • Substitute half or all of the parsley with cilantro.
  • Use olives that are marinated in garlic.
  • Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.