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Chicken and Lemon Tagine with olives, pomegranate and feta

Recipe by Hungry Bear Grazing

  • 2 tbsp coconut oil
  • 5-6 chicken thighs
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp Moroccan spice mix
  • 2 lemons, sliced
  • 3 medium sized tomatoes, diced
  • 1 chicken stock cube
  • 1 tbsp honey
  • TO TOP
  • Green olives
  • 1/4 cup pomegranate seeds
  • crumbled fetta
  • mint leaves
  • couscous/quinoa, to serve
  1. Heat coconut oil in a pan over medium heat.
  2. Season chicken thighs and seal the skin by cooking for 2 minutes each side. Transfer thighs to a casserole dish. Heat oven to 160°c. 
  3. Add garlic, onion andMoroccan spice mix to the pan and stir until fragrant.
  4. Add the lemon slices, tomatoes, stock cube & honey. Bring to a boil, before transferring to the casserole dish, place the mixture over the chicken.  
  5. Transfer to the over and bake for approx. 30 minutes or until the chicken has cooked through and the sauce has reduced (timing can depend on the size of the chicken thighs)
  6. Once cooked, remove from oven and top with olives, feta. The dish will continue to cook for a further few minutes. 
  7. Garnish with pomegranate seeds and mint. Serve with either couscous, quinoa or rice. Enjoy!

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