Becky Luigart-Stayner
6 servings (serving size: 2 chicken thighs and 1/3 cup sauce)

Try this Chicken Tagine with Lemon and Olives recipe for a little something different. A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

How to Make It

Step 1

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Step 2

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Step 3

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Step 4

Wine note: The fresh lemon and fruity olive oil lend this dish bright Mediterranean flavor, which calls for a high-acid white wine. However, the aromatic spices deserve a wine that's equally exotic. Try Moschofilero Boutari 2005 ($15), a widely available Greek wine that's made from the Moschofilero (mo-sko-feel-er-o) grape. It has a bold fragrance of citrus, melon, white flowers, and spice along with a nice balance of sweetness and grapefruit flavors. -Jeffery Lindenmuth

Ratings & Reviews


March 20, 2017
Like so many Cooking Light recipes, this one needed more spice.  We doubled the pepper and turmeric and tripled the cayenne and honestly, it still could have used a bit more.  We also tossed in some raisins and doubled the olives.  All in all, a good base from which ti improve upon.

kimmer99's Review

February 02, 2014
Really just a delicious recipe. You can read my review here:

JessicaJJM's Review

April 13, 2013
We didn't marinate for an hour, just 5 min and glad. Think an hour would make the lemon too over powering. LOVE this recipe. Chicken is so juicy. Fav. chicken recipe so far.

Brie30's Review

June 03, 2012
I have made this many a time & my husband and I love it. The flavors all go together great. Though you don't need a tagine dish for this version, to us it takes just like the tagine dishes we've had in moroccan restaurants. A very tasty dish!

flowbleu's Review

October 13, 2011

bmgrsgjag's Review

January 08, 2011
I've made this recipe a number of times. It is great in the winter. I use boneless, skinless chicken thighs - tough more fat,absorb flavor better. Breasts just don't do the job for this recipe. Also can do this in crockpot and it works! Great for weekdays.

JasonBurn's Review

January 04, 2011
This was a hit! We expected a sour dish (with the lemon and green olives), but were pleasantly surprised by the flavor. It's a multi-step recipe, but worth every minute. Delicious and impressive.

RottenGuatemaln's Review

April 26, 2009
Yum. Made it just like it says, except we used minced garlic from a jar. Don't fear the cilantro -- it doesn't take over the taste like in some recipes, but it clearly adds to it.

SibsterNYC's Review

January 01, 2009
This is one of our favorite chicken entrees and we love the lemon and citrus flavors mixed with olives and spices.