Lemon Chicken and Green Olive Tagine

One of my mentors in the health industry has shared his wonderful mouth-watering recipe that I just couldn’t keep to myself.


• 1 whole large chicken, cut into 8 pieces (chicken breasts or thighs will also do - free-range chicken is best)

• 1 tablespoon white wine vinegar

• 5 tablespoons olive oil

• 1 large bunch fresh cilantro, chopped

• 1 teaspoon cinnamon

• 1/2 teaspoon real saffron

• Pinch fine salt

• 1/2 pound onions, chopped

• 5 cloves garlic, chopped

• 1 teaspoon cumin

• 1 teaspoon ground ginger

• 1 teaspoon paprika

• 1 teaspoon turmeric

• 1/4 cup green olives, pitted

• 3 small preserved or fresh lemons, quartered


1. First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.

2. In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1/2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.

3. Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.

4. For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom casserole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).

5. Cook in medium hot oven (350 degrees F) for 45 minutes.

Yuri is so cool. If you are looking for healthy meals and fun IPod workouts – you have to give him a visit over at FitterU.

NOTE: This is dish works really well served with couscous.

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One Response so far.

  1. Wilma says:
    No quetsion this is the place to get this info, thanks y’all.

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