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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.
Cuisine Moroccan
Servings 3


Shopping List

  • 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
  • oil
  • salt

Optional garnish:

  • 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.
  • Enjoy!


* If you prefer couscous, we recommend buying plain couscous.
Keyword cinnamon, saffron