Moroccan

Sadia Chicken Thighs with Lemon and Green Olive Tagine

Discover the irresistible Chicken, Lemon, and Green Olive Tagine made with Sadia Chicken Thighs. This one-pot dish is slow-cooked to perfection with tender chicken, zesty lemon, and tangy green olives, delivering rich, North African-inspired flavors. Garnished with toasted pine nuts and fresh coriander, it's a comforting meal perfect for any occasion!

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Moroccan

Sadia Chicken Thighs with Lemon and Green Olive Tagine

Discover the irresistible Chicken, Lemon, and Green Olive Tagine made with Sadia Chicken Thighs. This one-pot dish is slow-cooked to perfection with tender chicken, zesty lemon, and tangy green olives, delivering rich, North African-inspired flavors. Garnished with toasted pine nuts and fresh coriander, it's a comforting meal perfect for any occasion!

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Medium
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Cooking Time

55 Mins

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Slow-cooking

Ingredients you need

Sadia Chicken Thighs 900g
Olive oil 1 tbsp
Onions, sliced 150g
Garlic, chopped 3 cloves
Lemon, sliced 1
Green olives (with a little of the olive juice) 20
Salt and pepper, to taste
Toasted pine nuts, for garnish 1 tbsp
Fresh coriander, for garnish

Cooking directions

  1. Preheat the Oven:
    Preheat the oven to 180°C.

  2. Sauté Aromatics:
    In a tagine or ovenproof pan, heat the olive oil over medium heat. 
    Sauté the onions and garlic until softened and fragrant.

  3. Brown the Chicken:
    Add the Sadia Chicken Thighs, skin-side down, and fry until they turn lightly golden. 
    Flip the chicken to brown the other side.

  4. Assemble the Tagine:
    Add the lemon slices, green olives, and a small amount of olive juice. 
    Season with salt and pepper to taste.

  5. Cook in the Oven:
    Cover the tagine with its lid and transfer it to the preheated oven. 
    Let it cook for 40 minutes, allowing the flavors to meld beautifully.

  6. Garnish and Serve:
    Remove the lid and garnish the dish with toasted pine nuts and fresh coriander. 
    Serve hot with steamed couscous, crusty bread, or rice.

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