Moroccan Chicken with Tagine Olives

Jan 12, 20160 comments

Moroccan Chicken with Tagine Olives

Serves 6



  • 1 Lemon & Herb Flattie
  • 2 large red onions, chopped
  • 1 red pepper – chopped into slivers
  • 1 yellow pepper – chopped into slivers
  • 250g baby marrows, chopped into 1cm pieces
  • Romesco Tagine Olives


  • ½ tablespoon flour
  • 1 litre chicken stock
  • 1 400g tin chick peas
  • 1 400g tin chopped tomatoes
  • 1 teaspoon each of paprika, cumin, cayenne, cinnamon, coriander
  • Preserved lemon
  • Fresh coriander
  • Salt & pepper
  • Couscous for serving


  1. Roast chicken in oven for approximately 1 hour
  2. At the same time, in a saucepan and with a good slug of sunflower oil, fry off the dry spices, garlic and ginger excluding the salt (these make the chick peas tough)
  3. Add the onions and fry until transparent
  4. Then add tinned tomatoes and cook for 5 minutes until soft
  5. Add the flour to onion tomato spicy mixture to make a roux and cook for a further 5 minutes
  6. Slowly add the chicken stock as you would to make a béchamel sauce, stirring all the while
  7. Once bubbling and lump free, add the peppers and cook for 5 minutes
  8. Then add the chickpeas, the baby marrows and the olives. Slowly bubble for another 5 minutes
  9. Roughly chop up the coriander and a few slithers of preserved lemon
  10. Place flattie on a large platter, on a bed of couscous and pour the sauce with chickpeas over the chicken
  11. Lastly season with salt and sprinkle over the preserved lemon and corianderRecipe created by Family Food & Company :

The Veg Box Company

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