Chicken & Olive Tagine

  • SERVES 4 - 6
  • COOK 60 mins
  • PREP 10 mins


  • 500g chicken thigh fillets or whole chicken pieces
  • 5ml cumin
  • 5ml ground cloves
  • 10ml olive oil
  • 1 large onion, peeled and diced
  • 1 litre chicken stock
  • 3 cloves of garlic, peeled and crushed
  • 10 to 15 pitted green or black olives
  • 150ml of Serena Couscous
  • 400g tin of Serena Chickpeas, drained
  • Salt and pepper
  • Fresh parsley
  • Thick plain yoghurt and flatbreads, to serve


  • In a large heavy-bottomed pot over high heat, brown the chicken pieces in the olive oil.
  • Remove the chicken from the pot and set aside.
  • Next, fry the onion until translucent. Sprinkle over the spices and stir to combine. Add in the crushed garlic before pouring over the chicken stock.
  • Return the chicken pieces to the pot along with the olives.
  • Transfer the tagine into a cast iron or clay ovenproof dish with a lid and bake in a preheated 160°C oven for 1 hour or until the chicken is falling apart.
  • Finally, add in the drained Serena Chickpeas and gently stir through.
  • Cook the Serena Couscous according to packet instructions.
  • Serve the tagine dished over the couscous and sprinkled with fresh parsley, accompanied by thick yoghurt and flatbreads.

Serena Products Used in this Recipe

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