Chicken Tagine with Olives
Serves 6

Chicken Tagine with Olives and Artichoke Hearts

Traditionally, this delicious Moroccan dish is prepared in a clay pot, called a tagine. This recipe allows you to make it at home right on the stovetop! Serve with couscous or brown rice.

Prep time: 12 minutes

Cook time: 40 minutes


  • 1 Tablespoon olive oil
  • 1 onion, cut into thin wedges
  • 3 cloves garlic, minced
  • 1 teaspoon coriander seed (ground)
  • A pinch of cayenne pepper (ground)
  • 3 chicken thighs (skinless and boneless), cut into 1×3-inch strips
  • 1 1/2 cups low-sodium chicken stock (or low-sodium vegetable broth)
  • 1 cup fresh tomatoes, minced (or substitute no-salt-added tomato puree)
  • 2 carrots, peeled and chopped
  • 1 small potato, cut into eighths
  • 1 teaspoon salt
  • 1 1/2 cups peas, fresh or frozen (about 10 oz.)
  • 14 ounces artichoke hearts (canned, rinsed, and quartered)
  • 1/2 cup green olives, rinsed and drained
  • 1 cup fresh cilantro, divided in half
  • 1 Tablespoon lemon juice
Serving Size: 1 1/4 cup
Total Fat5 g
Saturated Fat1 g
Sodium543 mg
Total Carbohydrate21 g
Dietary Fiber8 g
Total Sugarsn/a
Added Sugars includedn/a
Protein13 g


  1. Heat olive oil in a large pot over medium heat. Add onion and cook until a little soft, about 3 min.
  2. Stir in garlic, coriander, and cayenne. Cook about 2 minutes.
  3. Add chicken and cook until slightly golden, about 5 minutes.
  4. Add stock, tomato puree, carrots, potato, and salt. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.
  5. Gently stir in peas, artichoke hearts, olives, and half the cilantro. Simmer about 10 minutes, or until chicken is cooked through and vegetables are tender.
  6. Put tagine on a serving plate and arrange the remaining cilantro on top. Squeeze lemon juice and serve.

Recipe Source:, Chicken Tagine with Olives & Artichoke Hearts

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