Chicken and Olives Tagine

Name: Chicken and Olives Tagine
Cook time: 75 min
Total time: 75 min
Yield: 4 portions
Cuisine: Moroccan / North African
Ingredients: 1000 g chicken thighs, bone-in skin-on; 200 g green olives, pitted; 1 pcs preserved lemon, chopped; 250 g onion, diced; 4 pcs garlic cloves, minced; 400 ml chicken or vegetable stock; 3 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp ground ginger; 0.5 tsp turmeric; 1 tsp sea salt; 0.5 tsp black pepper; 2 tbsp fresh cilantro, chopped

Moroccan / North African cuisine

CR1S halves the time

150 minCR1S: 75 min

⏱ 75 min👤 4 portions🔥 380 kcal★★★★★Medium

A fragrant North African-inspired braise with tender chicken, briny olives, preserved lemons, and warm spices. Cooked gently in the GastroLab until the chicken is fall-apart tender and flavors meld beautifully.

gluten-freehigh-protein

Ingredients

chicken thighs, bone-in skin-on1000 g

green olives, pitted200 g

preserved lemon, chopped1 pcs

onion, diced250 g

garlic cloves, minced4 pcs

chicken or vegetable stock400 ml

olive oil3 tbsp

ground cumin1 tsp

ground coriander1 tsp

ground ginger0.5 tsp

turmeric0.5 tsp

sea salt1 tsp

black pepper0.5 tsp

fresh cilantro, chopped2 tbsp

Steps

Prepare all ingredients: cut chicken into 4–5 cm pieces, dice onion, mince garlic, chop preserved lemon and fresh cilantro.

⏱ 10 min💡 Keep chicken pieces consistent in size so they cook evenly.

Install the stirring attachment into the bowl. Add olive oil, then add diced onion and minced garlic. Set mode to Manual, temperature 100°C, speed 2, time 5 minutes to soften aromatics.

GastroLab:

Install stirring attachment. On touchscreen: select Manual → set Temperature 100°C, Speed 2, Time 5 min → press knob to start.

⏱ 5 min💡 The onion will soften slightly and release fragrance; the brief heat helps bloom the garlic.

Add chicken pieces, ground cumin, ground coriander, ground ginger, turmeric, salt, and black pepper. Pour in stock. Stir briefly to combine. Set mode to Manual, temperature 95°C, speed 2, time 50 minutes. This simmers the chicken until tender and flavors meld.

GastroLab:On touchscreen: select Manual → set Temperature 95°C, Speed 2, Time 50 min → press knob to start.

⏱ 50 min💡 Simmer at 95°C (just below a rolling boil) ensures the chicken stays moist and tender. The stirring attachment will gently move ingredients every few minutes.

At 25 minutes into the cooking (pause the machine), add the green olives and chopped preserved lemon. Resume cooking for the remaining 25 minutes.

GastroLab:At 25 min: press knob once to pause. Add olives and preserved lemon. Press knob to resume.

💡 Adding olives mid-cook prevents them from becoming too soft and losing their briny flavor.

When cooking is complete, carefully remove the bowl (use oven mitts). Remove the stirring attachment. Taste and adjust seasoning with salt and pepper if needed.

⏱ 5 min💡 The chicken should shred easily with a fork and the sauce should coat it richly.

Ladle into bowls or serving dishes. Garnish with fresh cilantro if desired. Serve hot with couscous, rice, or warm flatbread.

💡 Serve over fluffy couscous or with crusty bread to soak up the delicious sauce.

Chef's note: This Moroccan-style tagine is wonderfully aromatic and deeply flavorful. The preserved lemon adds authentic tang; if unavailable, substitute fresh lemon zest mixed with salt. Serve family-style with couscous or crusty bread. Tastes even better the next day as flavors continue to develop.

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