Name: Chicken Tagine with Lemons, Olives & Pomegranate Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 8 chicken thighs; 1 onion, chopped; 2 garlic cloves, minced; 2 tbsp Moroccan spice mix (see below); 1 large or 2 small preserved lemons, skin only, finely chopped; 2 large tomatoes, chopped; 1 chicken stock cube; 1 tbsp honey; 1 tbsp red wine vinegar; handful olives; 1 small lemon, ½ very thinly sliced; ½ pomegranate, seeds only; 100g feta, crumbled; small bunch mint, leaves only; couscous, to serve; 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1½ tsp fennel seeds; ½ tsp black pepper; ¼ tsp ground ginger; 1 tsp ground cinnamon; good pinch saffron

Introduction

Chicken tagine with lemons, olives, and pomegranate is a vibrant Moroccan-inspired dish full of bold flavors and contrasting textures. Tender chicken thighs simmer in a fragrant blend of spices, preserved lemon, and olives, then are topped with fresh pomegranate seeds and creamy feta for a delightful finish.

The dish shows a white plate filled with a base layer of light yellow couscous with a fine, fluffy texture. On top of the couscous is a piece of cooked fish with a golden-brown, crispy crust. Around the fish, there are green olives and small chopped red peppers adding bright color. White chunks of soft cheese are scattered on the edges, and fresh green mint leaves are placed on top for garnish. Red pomegranate seeds are spread across the dish adding small spots of vibrant red. The plate sits on a white marbled surface with a turquoise cloth and silver cutlery nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil

8 chicken thighs

1 onion, chopped

2 garlic cloves

2 tbsp Moroccan spice mix:

2 tbsp coriander seeds
1 tbsp cumin seeds
1½ tsp fennel seeds
½ tsp black pepper
¼ tsp ground ginger
1 tsp ground cinnamon
Good pinch saffron

1 large or 2 small preserved lemons, skin only, finely chopped

2 large tomatoes, chopped

1 chicken stock cube

1 tbsp honey

1 tbsp red wine vinegar

Handful olives

1 small lemon, ½ very thinly sliced

½ pomegranate, seeds only

100g feta, crumbled

Small bunch mint, leaves only

Couscous, to serve

Instructions

Step 1: Heat 1 tbsp olive oil in a wide, shallow casserole dish or ovenproof pan over medium heat. Season the chicken thighs and cook skin-side down for 8-10 minutes until the skin is crispy. Flip and cook for an additional 5 minutes. Transfer the chicken to a plate.

Step 2: Preheat the oven to 170°C (150°C fan)/gas mark 3. Add the remaining oil and the chopped onion to the pan. Stir for a few minutes until softened.

Step 3: Add the garlic and Moroccan spice mix to the pan. Stir well, scraping the bottom to release any browned bits, and cook until the spices become fragrant.

Step 4: Stir in the chopped preserved lemon skin, tomatoes, chicken stock cube, honey, red wine vinegar, and 750ml water. Bring the mixture to a boil.

Step 5: Place the chicken thighs on top of the sauce. Cover the pan with a lid or foil and transfer it to the oven. Cook for 1 hour.

Step 6: Remove the lid and add the olives and thin lemon slices on top of the chicken. Drizzle with a little olive oil. Return the pan to the oven and cook uncovered for another 20 minutes until the sauce reduces slightly. (Alternatively, reduce the sauce on the hob if short on time.)

Step 7: Taste the sauce and adjust seasoning with a squeeze of lemon juice, more honey, or salt if needed. Scatter pomegranate seeds, crumbled feta, and fresh mint leaves over the chicken.

Step 8: Serve the tagine warm with couscous to soak up the flavorful sauce.

Tips & Variations

If you can’t find preserved lemons, substitute with extra lemon zest and a pinch of salt for a similar tangy flavor.

Use skin-on chicken thighs to ensure the meat stays juicy and the skin crisps nicely during cooking.

For extra warmth, add a pinch of chili flakes or harissa to the spice mix.

Feel free to swap olives for green or black varieties depending on your preference.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred since they stay moist and flavorful during the long cooking time. If using breasts, cook carefully to avoid drying out.

What can I serve instead of couscous?

Rice, quinoa, or crusty bread all make excellent alternatives to soak up the delicious tagine sauce.