Chicken, olive & artichoke Tajine

Chicken, olive & artichoke Tajine


1 whole chicken cut in pieces

3 tablespoons of olive oil

2 onions, diced

1 teaspoon of fresh ginger

2 cloves of garlic, minced

1 packet of saffron (2gr)

1 bunch of cilantro and parsley, chopped

Salt and pepper

1 lemon confit, diced

250 gr green olives

8 artichokes (frozen artichoke bottoms are perfect also)

6 small potatoes

4 carrot, cut in chunks

500 ml of water


In a tajine, brown the onions, garlic and chicken over very low heat for 10 minutes. Add the spices. Rub the saffron with your hands over the tajine.
Pour the water (500ml), cover and cook over medium heat for 20 minutes.
Then add the vegetables and continue cooking for 25-30 minutes.
Then add the olives and the lemon confit and cook for 10-15 minutes.
Serve the chicken topped with the sauce from the tajine.
Recipe by Mostafa Rougaïbi


4 servings.

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