Chicken Tagine with Lemons, Olives & Feta

Name: Chicken Tagine with Lemons, Olives & Feta
Prep time: 25 min
Cook time: 45 min
Ingredients: 2 tbsp olive oil; 8 chicken thighs (bone-in, skin-on); 1 onion (finely chopped); 2 garlic cloves (crushed); 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 (or 250ml good-quality chicken stock); 1 tbsp honey; 1 tbsp red wine vinegar; Handful of green or mixed olives; 1 small lemon (½ very thinly sliced); ½ pomegranate (seeds only); 100 g feta (crumbled); Small bunch mint (leaves only); 2 tbsp coriander seeds; 1 tbsp cumin seeds; 1½ tsp fennel seeds; ½ tsp black peppercorns; ¼ tsp ground ginger; 1 tsp ground cinnamon; Good pinch of saffron; 100 g couscous; Handful fresh mint (finely chopped); Handful fresh parsley (finely chopped); Handful fresh basil (finely chopped); Handful fresh dill (finely chopped); 50 g dried apricots (finely chopped); 25 g golden sultanas or raisins; 80 g pomegranate seeds

This is comfort and sunshine all in one bowl — tender chicken, aromatic spices, preserved lemons, and salty olives, served with fluffy couscous jewelled with pomegranate, herbs, and dried fruit. It’s modern, nourishing, and full of feel-good flavour.

Ingredients

For the Tagine

2 tbsp olive oil
8 chicken thighs bone-in, skin-on
1 onion finely chopped
2 garlic cloves crushed
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 or 250ml good-quality chicken stock
1 tbsp honey
1 tbsp red wine vinegar
Handful of green or mixed olives
1 small lemon ½ very thinly sliced
½ pomegranate seeds only
100 g feta crumbled
Small bunch mint leaves only

For the Moroccan Spice Mix

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

For the Pomegranate & Apricot Couscous

100 g couscous
Handful fresh mint finely chopped
Handful fresh parsley finely chopped
Handful fresh basil finely chopped
Handful fresh dill finely chopped
50 g dried apricots finely chopped
25 g golden sultanas or raisins
80 g pomegranate seeds
1 red onion very finely diced
1 sweet red pepper finely chopped
4 baby cucumbers finely diced
2 tbsp Irish rapeseed oil
Sea salt and cracked black pepper

Method

Make the spice mix:

Toast the coriander, cumin, fennel seeds, and peppercorns in a dry pan until fragrant. Grind to a fine powder and stir in the ground ginger, cinnamon, and saffron.

Brown the chicken:

Heat olive oil in a wide pan or tagine. Season the chicken thighs and brown on all sides until golden. Remove and set aside.

Build the base:

In the same pan, soften the onion for 5–7 minutes until translucent. Add the garlic and Moroccan spice mix, cooking for 1 minute to release the aromas.

Simmer gently:

Add the tomatoes, preserved lemon, stock cube, honey, and vinegar. Return the chicken to the pan, nestle in the lemon slices, cover, and simmer for about 40 minutes until the chicken is tender and the sauce rich.

Finish:

Stir in the olives, taste, and balance with a little more honey or vinegar if needed.

Make the couscous:

Place the couscous in a bowl and pour over just enough boiling water to cover it. Cover and let steam for 5 minutes, then fluff with a fork. Stir through the herbs, dried apricots, sultanas, pomegranate seeds, onion, pepper, and cucumber. Drizzle with rapeseed oil, season well, and toss to combine.

To serve:

Spoon the couscous onto a platter, top with the warm chicken tagine, scatter over crumbled feta, extra pomegranate seeds, and fresh mint.

Back to recipes

Chicken Tagine with Lemons, Olives & Feta

Prep Time: 25

Cook Time: 45

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