Chicken with lemon and olives

A slow-cooked dish in the style of a tagine: chicken, preserved lemon and olives in a broth scented with ginger and saffron. Tangy, fragrant and light, it is a protein-rich supper full of sunshine.

Preparation: 15 min  |  Cooking: 40 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 346 kcal · 37 g protein · 4 g carbohydrate · 19 g fat

Ingredients

• 4 chicken thighs
• 1 preserved lemon
• 80 g of green olives
• 2 onions
• 1 tsp ginger
• 1 pinch of saffron
• 1 bunch of coriander

Method

1. Brown the chicken, then set aside.
2. Soften the onions with the ginger and saffron.
3. Add the chicken, the preserved lemon and a little water, and simmer for 30 minutes.
4. Add the olives, continue for 10 minutes, then sprinkle with coriander.

Nutritional benefits

Chicken provides lean protein for few calories, ideal when you are watching your weight. The preserved lemon and olives add flavour without fat, while the ginger and saffron bring taste and benefits of their own. Simmered rather than fried and made without cream, this is a light, fragrant dish that is naturally gluten-free and lactose-free.

Variations and substitutions

• With chickpeas added.
• With fish (fish tagine).
• With artichokes or fennel.
• Served with couscous.

Storage and making ahead

Even better reheated; keeps for 3 days and can be frozen.

💡 Good to know

Preserved lemon (not fresh lemon) gives the typical tagine flavour: its soft, salty rind flavours the whole dish.

Read more

Discover more high-protein recipes · weight-loss recipes · gluten-free recipes · lactose-free recipes.

The foods in this recipe: chicken thighs · lemon · green olives · onions · ginger.

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