The Chopping Block The Chopping Block

Moroccan Chicken, Lemon and Olive Tagine

Chopping Block Moroccan chicken

We just love Moroccan food, it’s full of flavour with classic North African flavours such as Ginger and Cumin, and the classic tajine is a one pot wonder that’s super easy to make.  The only tricky thing can be the Moroccan spice paste, which can feature up to 40 different ingredients. Lucky for us GourmetGarden has done all the hard work and created a fresh, delicious and well balanced Moroccan spice paste that is perfect for this easy family favourite.

Pearl cous cous can be purchased in the Kosher section of your supermarket, or at your local Jewish or Middle Eastern store.

A cartouche is a piece of baking paper which acts as a lid to braises, and is set directly on top of the food. It keeps the steam in and ensures the food doesn’t dry out, which is important when you have just a little liquid in the pot.


For the tagine

3 tbsp Bertolli Extra Virgin Olive Oil
6 free range chicken thighs
2 onions, julienned
2 carrots, julienned
4 tbsp GourmetGarden Moroccan Spice Paste
1 cup Campbells Chicken Stock
½ lemon, zested and juiced
pinch saffron
12 green olives, pips in

For the cous cous

2 tbsp Bertolli Extra Virgin Olive Oil
1.5 cups pearl cous cous (aka Israeli cous cous)
2 cups Campbells Chicken Stock
1 tbsp GourmetGarden Mint
1 tbsp GourmetGarden Parsley
2 tomatoes, chopped
salt and pepper, to taste 


  • For the tagine, heat a large heavy bottomed cast iron pot to medium high. Add olive oil and cook chicken thighs in batches until browned on either side. Set aside.
  • In the same pot, add onion, carrot and Gourmet Garden Moroccan Spice Paste. Cook until onion is translucent, then deglaze with chicken stock. Add lemon zest, saffron, olives, chicken and any chicken juices. Reduce heat to low, cover with a cartouche and fit with a tightly fitting lid. Simmer gently for 30-45 minutes until meltingly tender.
  • For the cous cous, heat a new pot to medium and add olive oil and cous cous. Fry, stirring constantly for about 5 minutes, or until cous cous is lightly toasted. Add stock, cover with a lid and cook until tender (about 8 minutes). Remove from heat and stir in Gourmet Garden Mint, Gourmet Garden Parsley and chopped tomatoes.
  • Once tagine is cooked, remove from heat and stir in lemon juice.
  • To serve, place cous cous in a pasta bowl (or deep plate) and top with tagine (including the veggies and juices).