Easy Lemon Chicken Tagine





10 min


40 min


Like 24


  • 2 tbsp ‏Plain flour
  • 2 tbsp ‏Moroccan seasoning
  • 8 ‏Chicken legs
  • 1 tbsp ‏Olive oil
  • 2 ‏Red onions, halved, sliced
  • 3 ‏Garlic cloves, crushed
  • 1 cup ‏Chicken stock
  • 1 ‏Lemon
  • 150 grams ‏Green beans, trimmed
  • 1/3 cup ‏Pitted green olives, halved
  • ‏Couscous, toasted slivered almonds and fresh coriander leaves, to serve
  1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan.
  3. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  4. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tbsp lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  5. Serve tagine with couscous, almonds and coriander.

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