Chicken Walnut and Olive Tagine in a dish

Chicken California Walnut and Olive Tagine

Course dinner, Main Course
Cuisine moroccan
Keyword chicken, olives, Tagine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 363kcal


  • 65 g pitted reduced salt green olives rinsed and drained
  • 2 cloves garlic
  • 1 preserved lemon rinsed and drained, roughly chopped
  • 1 onion
  • 25 g pack coriander
  • 50 g California Walnuts
  • 2 tbsp rapeseed oil
  • 600 g chicken breast fillets cut into chunks
  • 300 g low salt chicken stock made with 1/2 stock cube
  • Wholewheat couscous to serve


  • Preheat the oven to 200oC, gas mark 6.
  • Place the olives, garlic, preserved lemon, half the onion, roughly chopped, most of the coriander including the stalks, 25g walnuts and 1 tbsp oil in a food processor and blitz to give a coarse paste.
  • Heat the remaining oil in a large frying pan and fry the chicken and remaining chopped onion for 5 minutes. Add the olive paste and cook for 2-3 minutes. Stir in remaining walnuts and the stock and bring to the boil. Transfer to a casserole dish and bake for 30 minutes.
  • Serve with cooked couscous sprinkled with the remaining chopped coriander.


Serving: 272g | Calories: 363kcal | Carbohydrates: 5.9g | Protein: 39g | Fat: 19g | Saturated Fat: 2.3g | Fibre: 2.5g | Sugar: 4.3g


Cook’s tip
Serve with flatbreads or brown rice instead of the couscous.
1.8g salt per serving
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