Chicken Tagine with Olives, Sun-Dried Tomatoes & Lemon Zest
A comforting North African chicken tagine simmered with green olives, sun-dried tomatoes, lemon zest, and aromatic spices, a dish full of warmth, tradition, and family flavour.
Chicken tagine with olives, a delicious dish
The chicken tagine with olives is a true gem of Maghreb cuisine, a comforting dish that brings families together around the table.
Every region and household has its own version, some spiced with subtle heat, others mellowed by a creamy white sauce.
Between Moroccan and Algerian traditions lies a world of flavour: red sauce tajine zitoune, lemony chermoula variations, or even versions enriched with minced meat.
What I love most is how each recipe tells a story through its aromas.
Today, I’m sharing a wonderfully fragrant twist, enhanced with lemon zest and sun-dried tomatoes that add a confit sweetness and depth.
Inspired by my friend Lunetoiles, this recipe has become a family favourite, generous, authentic, and filled with warmth.
Ingredients for a Flavourful Chicken Tagine
- 2 small free-range chickens, cut into pieces : or chicken thighs if preferred. Tender meat gives the sauce its rich flavour.
- 2 large onions : finely chopped, they create a sweet, golden base.
- 3 garlic cloves : crushed for depth and aroma.
- 1 lemon : zest and juice add brightness and a delicate tang.
- 1 tbsp mild paprika : adds colour and subtle warmth.
- 1 tbsp tagine spice blend : or mix 1 tsp cumin, 1 tsp turmeric (or curry), and 1 tsp ground ginger.
- 300 g (10 oz) green olives : drained and desalted to balance the sauce.
- 300 g (10 oz) sun-dried tomatoes : cut into strips for a sweet, confit-like note.
- 2 tbsp fresh coriander, finely chopped : adds freshness at the end.
- 2 tbsp flat-leaf parsley, finely chopped : balances the strong flavours.
- 3 tbsp olive oil : for browning and richness.
- 1 tbsp butter : for a silky, comforting finish.
- Salt and pepper : to taste.
How to Make Chicken Tagine with Olives, Sun-Dried Tomatoes & Lemon Zest
- Prepare the vegetables and aromatics: Peel and finely chop the onions into small cubes. Peel the garlic cloves, crush or mince them, and place them in a large mixing bowl.
- Prepare the lemon: Rinse it well, zest it using a fine grater or zester, then squeeze out the juice. Add both zest and juice to the bowl.
- Add the herbs: Stir in the chopped parsley and coriander for freshness and aroma.
- Marinate the chicken: Add the cleaned chicken pieces to the bowl, season with salt, pepper, ground ginger, and the remaining spices. Mix well so the chicken is evenly coated with the marinade of onions, garlic, parsley, and coriander. Cover and let rest for 30 minutes to 2 hours in the fridge.
- Brown the chicken: Heat a large pan or casserole with a mix of olive oil and butter. Remove the chicken from the marinade and brown it on all sides, turning often to ensure even colour. Set the chicken aside.
- Sauté the marinade: Add a drizzle of oil if needed, then pour the remaining marinade into the same pan. Sauté gently until the onions become soft and translucent.
- Simmer the tagine: Return the browned chicken to the pan. Add the sliced sun-dried tomatoes, pour in 350 ml (1½ cups) of water, sprinkle with paprika, and bring to a gentle boil.
- Add the olives: Once the sauce slightly reduces, stir in the green olives.
- Slow cook: Lower the heat, cover, and simmer for about 30 minutes. Alternatively, transfer the dish to a preheated oven at 180°C (350°F) for 45 minutes, removing the lid toward the end for a beautiful golden finish.
- Serve hot: Transfer the tagine to a serving dish, garnish with lemon slices and fresh herbs, and enjoy it warm with crusty bread or couscous.
Chef’s Tips & Tricks for the Perfect Chicken Tagine with Olives
– How to remove excess salt and bitterness from olives
Before adding the olives to your tagine, rinse them thoroughly under cold water. Soak them for about 1 hour in a large bowl of fresh water, changing the water once if possible. You can also blanch them for a few minutes in boiling water, this helps soften their flavour and balance the sauce.
– How to adjust seasoning to your taste
Tagine is a dish that adapts beautifully to your preferences. Taste the sauce at the end of cooking: add a little extra salt if needed, deepen the flavour with a pinch of cumin or ginger, or mellow it out with a drizzle of honey or extra lemon zest.
– How to fix a sauce that’s too runny or too thick
If your sauce is too watery, continue cooking uncovered to let it reduce naturally. If it’s too thick, simply add a small glass of hot water or chicken stock to bring back the right consistency.
– Cooking vacuum-packed olives
If your olives come vacuum-sealed, boil 1 litre (about 4 cups) of water with 2 tablespoons of salt (or 1 tablespoon of coarse salt), a pinch of curry powder, and some chopped parsley. This removes the bitterness caused by preservatives.
– Common mistakes to avoid
- Not desalinising the olives, your dish may turn out overly salty.
- Cooking chicken over high heat, it can dry out quickly.
- Forgetting to taste and adjust as you go, balance is key to a perfect tagine.
How to Enjoy This Chicken Tagine
This dish is even better when enjoyed with something to soak up its luscious sauce:
- Warm matlouh bread : traditional North African bread, perfect for dipping.
- Crispy baguette : simple and delicious with the rich sauce.
- Rustic country loaf : adds a hearty, wholesome texture.
- Steamed couscous : turns this into a complete, comforting meal.
Each accompaniment highlights the sauce’s depth and brings out the balance of lemon and olive flavours.
Variations & Adaptations
– Red Sauce vs. White Sauce (Zitoune Style)
Opt for the tomato-based version for a richer flavour, or go for the white “tajine zitoune” with lemon for a lighter, more fragrant dish.
– Turkey or Rabbit Version
You can swap chicken for turkey or rabbit, both hold up beautifully to slow cooking. Keep the same spices, but cook gently to maintain tenderness.
– Vegetarian or “Meat-Free Tagine”
Replace chicken with chickpeas, courgettes, potatoes, or tofu for a hearty vegetarian meal. The flavours of the sauce remain deeply satisfying.
Ingredient Substitutes
- Black olives : for a milder, fruitier taste.
- Violet olives : for stronger, earthy tones.
- Smoked paprika : adds a smoky depth instead of mild paprika.
- Curry or turmeric : if you don’t have a tagine spice blend.
- Dried coriander or parsley : as an alternative when fresh herbs aren’t available.
- Orange zest : gives a sweeter, aromatic twist.
Other dishes to try
- Pasta soup : algerian berkoukes with chicken and vegetable
- Creamy truffle mushroom tagliatelle pasta
- One-Pot Penne Rigate Pasta with Minced Meat
Chicken Tagine with Olives recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A chicken tagine with olives and sun-dried confit tomatoes, gently simmered with spices and lemon, creating a rich, flavourful sauce, perfect for a warm, authentic family meal.
Ingredients
- 2 small free-range chickens, cut into pieces, or use chicken thighs, cut in half (drumstick and upper thigh separated).
- 2 large onions
- 3 garlic cloves
- 1 lemon, for zest and juice
- 1 tablespoon mild paprika
- 1 tablespoon tagine spice blend, or substitute with: 1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon curry or turmeric powder
- 300 g (10 oz) green olives
- 300 g (10 oz) sun-dried tomatoes
- 2 tablespoons fresh coriander, finely chopped
- 2 tablespoons flat-leaf parsley, finely chopped
- 3 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper
Instructions
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Prepare the aromatics: Finely dice the onions and set aside. Crush the garlic cloves into a large bowl.
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Add zest and herbs: Rinse the lemon, zest it finely, then squeeze out the juice. Add both to the bowl with the garlic, parsley, coriander, the sliced sun-dried tomatoes, and 1 tbsp of olive oil. Season with two pinches of salt and pepper.
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Sauté the onions: In a large casserole or tagine pot, melt 100 g (3½ oz) of butter over low heat. Add the onions and cook until lightly golden.
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Brown the chicken: Add the chicken pieces with 2 tbsp olive oil. Brown them evenly on all sides over medium heat.
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Simmer the sauce: Pour in 350 ml (1½ cups) of water, stir in the paprika and the spice mix, and bring to a gentle boil. Once slightly reduced, add the contents of the bowl (herbs, lemon, tomatoes) and the olives.
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Slow cook: Lower the heat, cover, and let simmer for around 30 minutes. Stir occasionally, prick the chicken to check tenderness, and add a splash of water if the sauce thickens too much.
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Serve hot: Transfer to a serving dish or tagine, decorate with lemon slices and fresh herbs, and serve immediately.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: main dish
- Cuisine: algerian cuisine, moroccan cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
