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Moroccan Chicken with Olives

Moroccan Chicken with Olives

They key to this recipe lies in a technique we don’t often use: it’s important to not preheat the pot before cooking. It’s enough to just mix the ingredients in the pot, then turn on the heat. 


  • 1 medium chicken, cut in pieces
  • 1 large onion
  • 3 garlic cloves
  • 1 bunch of cilantro
  • ½ bunch of parsley
  • 1 Tbsp Tajine spices, ground
  • 4 Tbsp olive oil
  • 3 preserved lemons, sliced
  • 24 green or violet olives
  • 1 tsp cumin, ground
  • ½ tsp Tajine spices, ground


  1. 1

    Remove the excess fat from the chicken and wash the chicken well.

  2. 2

    Place the well-drained chicken in a large pan along with the onion, garlic, cilantro, chopped parsley and the spices. Mix well.

  3. 3

    Add a small glass of water to the pan then place it covered on low heat and bring it to a boil.

  4. 4

    Let simmer for ½ hour until the chicken is almost cooked.

  5. 5

    Add the preserved lemons, olives and remaining spices. Mix carefully and cook for another 10 minutes on low heat.

  6. 6

    Let rest for ½ hour before serving.