Chicken tagine

By Faeza
11 August 2016

chicken tagine


¦ 45ml (3 tablespoons)

olive oil

¦ 8 chicken thighs

¦ 1 red onion, chopped

¦ 10ml (2 teaspoons)

grated ginger

¦ 250ml (1 cup) water

¦ 3ml (½ teaspoon) turmeric

¦ 4 carrots, cut into sticks

¦ 1 brinjal, cubed

¦ 12 pitted green olives

¦ salt and pepper to taste

¦ bunch of coriander, chopped

¦ lemon wedges to serve


Heat oil in a large saucepan, add chicken and fry until lightly browned.

Add onion and ginger and fry for a further 2 minutes.

Add water, turmeric, carrots, brinjal and olives.

Season and stir well.

Bring to a boil and cover tightly.

Simmer for 30 minutes until the chicken is tender.

Uncover and increase the heat for about 5 minutes to reduce the sauce a little.

Add coriander and serve with lemon wedges for squeezing over.

You can also use beef or lamb for this stew.

Substitute green olives with black olives, if desired.