This Moroccan-style main cooks chicken with lemon and olives into a bright aromatic pot.
14 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken with ginger, turmeric, salt, and olive oil.
Sear the chicken in the pot for 6 minutes.
Add the onion and soften for 4 minutes.
Add the lemon, olives, and a little hot water.
Cook the tagine over low heat for 14 minutes and avoid high heat so the lemon peel does not turn bitter.
Finish with cilantro or parsley and serve hot.
💡 Tip: Slicing the lemon thinly helps it soften in the sauce without turning bitter.
🍽️ Serving suggestion: Serve the tagine hot with couscous and fresh cilantro.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~308
kcal calories
24
g protein
8
g carbs
18
g fat
1.5g
Sugar
1.3g
Fiber
894.6mg
Sodium
2.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?