• Angie Wise

Lemon, ginger chicken + olives

One pot magic, this is definitely one of our family favourites. It's a recipe that changes each time I make it, so no hard and fast rules. It's packed with delicious flavour and a lot of the good stuff we all need right now. I hope you enjoy it as much as we do.


A good glug of olive oil

1 red onion (chopped fine)

3 cloves of garlic (minced)

1 tbs grated ginger

2 tsp grated turmeric

1 tsp cinnamon

2 tsp sumac

Salt and pepper to taste

1/2 preserved lemon (pulp removed and chopped fine

4-6 chicken thighs

4-6 cups of chicken / vegetable stock

2 carrots (diced)

1 handful of green beans (cut into small pieces)

1 cup of green olives (or more if you love them like we do)

Parsley (chopped)


  1. Add the olive oil to a tagine, le creuset, or heavy based saucepan

  2. Brown the onions for 5 minutes

  3. Add the garlic, ginger, turmeric and cinnamon and cook for a few minutes

  4. Season the chicken on both sides with the sumac and salt and pepper

  5. Add the chicken and brown on both sides

  6. Add the preserved lemon, carrots and stock and simmer on low covered until chicken is falling apart (40mins – 1 hour on low)

  7. 10 minutes before it's ready add the green olives and beans

  8. Serve with couscous, noodles or have on it's own like a soup

  9. Add chopped parsley before serving.

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