Moroccan Chicken with Lemon and Green Olives

. 1 min read

While on vacation a few months ago, we made our bi-annual trip to the outlet mall. While there, my mother-in-law officially decreed that every time we go to the outlet mall, I get a piece from Le Creuset. God bless her.

Note: This is one of the posts that got nuked when I moved my blog after I got deplatformed – I will be updating this recipe eventually. Thanks for your patience.

This time I chose a tagine. A tagine is a traditional cooking vessel from Morocco.

It turned out to be a very wise purchase. This thing rocks! I’ve made tagine chicken three times now, and every time it has come out great. I didn’t have to marinate the chicken at all, and yet it was flavorful and moist. My whole family loves my tagines — even my toddler who is a bit picky.

It’s something to do with the way the shape of the cone encourages condensation which rises and falls… My mother-in-law tried to explain it to me. I don’t understand it at all but I will say, whatever it is, it works.

And, because I got it at the outlet store, the tagine only cost $80. The outlet malls have Le Creuset “seconds” which are supposedly flawed in some way and not “first” quality. But for the life of me, I can’t find any flaws in the seconds I have bought.

Moroccan Chicken with Lemon and Green Olives

Equipment Needed for This Recipe


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Moroccan Chicken with Lemon and Green Olives