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Savoury Sunday; Tagine of Chicken with Potatoes, Cilantro & Olives

lampYum! This dish is delicious, and it’s been one of our favourites for years.

No proper tagine necessary.

Serve with fresh bread, and a bottle of Goats Do Roam The Goatfather.


1 small to medium chicken, cut into 4-6 pieces or 4 chicken breasts ( I use chicken breasts)

2 cups water

1-2 bay leaves

1 medium onion, grated (this is important to grate NOT chop the onion as it lends texture to the sauce)

1 tsp salt or to taste

pinch of saffron threads

3 garlic cloves, crushed

1/2 tsp ground ginger

1 Tbsp olive oil, divided

2lbs potatoes peeled and cubed

Large handful finely chopped cilantro leaves

2 thyme sprigs

10  black or green olives, pitted and rinsed

pinch black pepper

2 Tbsp lemon juice or to taste


1) Place the chicken and water in a medium stock pot and bring slowly to a boil (skim any foam)

2) Add bay leaves, onions, salt, saffron, garlic, ginger, and 1 teaspoon of oil.

3) Reduce heat to medium-low and simmer for 25-30 minutes.

4) Add the potatoes and continue to cook until potatoes and chicken are cooked, adding water if necessary.

5) About 5 minutes before cooking is finished, add cilantro, thyme, olives, pepper and remaining oil.

6) Drizzle with lemon juice just before serving.

*** Dessert isn’t part of savoury Sundays, but I couldn’t resist….

Slice fresh figs in half, add a dollop of whipped ricotta,

drizzle with warm honey that has been spiced with cardamom

and snuggle in next to your sweetie…

Enjoy! ***


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3 thoughts on “Savoury Sunday; Tagine of Chicken with Potatoes, Cilantro & Olives

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