Tajine Msir Zeetoon - Moroccan Chicken With Lemons

READY IN: 1hr 40mins
Recipe by Chef floWer

Moroccan Chicken with lemons and three types of olives. If you like sour/lemon flavours then this dish will be suitable for you. This dish is very easy and preparation time is only 10 mins and 30 mins to marinate. The recipe requires 1 chicken cut into serving pieces but I used 8 chicken pieces (thighs & drumsticks) with skin off. I don't normally have fresh coriander regularly available but I used 1 teaspoon of coriander powdered. It comes from a book called 'The Olive Oil Cookbook' by Marlena Spieler.

Top Review by Coasty

My family really enjoyed this dish. The flavours where intense Will definately be making again. Just a couple of changes - I didn't have enough lemons, so I added sliced preserved lemons instead of lemon wedges. I had the fresh coriander so used that and I cooked it on the stove top in my new tangine. To balance out the sharp citrus taste and served this with steamed couscous studded with currants and pinenuts. I made this as part of Recipe Swap #35

Ingredients Nutrition


  1. Combine the chicken with cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and peppers, and place in a baking dish in a single layer.
  2. Leave to marinate for 30 mins, then add the flour, and toss together to cost well.
  3. Heat the oven to 160oC/325oF/ Gas Mark 3. Add the chopped tomatoes, olives, lemon wedges, olive oil and stock to the dish.
  4. Bake uncovered for about an hour or until the chick is tender and a delicious sauce has formed.
  5. Note on olives: You need to have 10-15 each of three types in total you can choose green olives of your choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc.

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