Lemon chicken and olive tajine

  • 6 servings
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  1. Preheat oven to 350°F (180 °C ).
  2. Mix water and saffron in a bowl and let steep.
  3. In a large pot, brown drumsticks over medium-high heat in a little oil. Season with salt and pepper during cooking. Repeat with chicken thighs and set aside browned chicken pieces in a bowl.
  4. In the same pot, sauté the onion and fennel for about 5 minutes, stirring constantly. Add lemons, olives, raisins, spices, and garlic, and continue cooking for a few minutes. Season with salt and pepper.
  5. Return the chicken pieces to the pot and add steeped saffron and chicken broth. Bring to a boil and cover.
  6. Bake for 30 minutes. Remove cover and continue cooking for 15 minutes. Adjust seasoning.
  7. Serve with couscous and sprinkle with cilantro.
You can also use

Whole chicken