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!
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!
Cooking Time
55 Mins
Slow-cooking
| 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 |
Preheat the Oven:
Preheat the oven to 180°C.
Sauté Aromatics:
In a tagine or ovenproof pan, heat the olive oil over medium heat.
Sauté the onions and garlic until softened and fragrant.
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.
Assemble the Tagine:
Add the lemon slices, green olives, and a small amount of olive juice.
Season with salt and pepper to taste.
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.
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.
