Chicken, Oranges and Mixed Olives Tagine

If you are seeking a comforting meal, try a Moroccan chicken tagine. In the spirit of spring, I created this distinctly springy chicken tagine that includes chicken thighs, oranges and mixed olives. Long, slow cooking deepens and brightens the flavor of the oranges. The spice mixture brings a wonderful North-African scent that will infuse your home and get your guests excited about what is to come. So, be sure you have some appetizers to serve! This recipe pairs very well with our Greek Salad or Cretan Salad.


Photo Credit: Christine Dutton

Chicken, Oranges and Mixed Olives Tagine

Prep Time 30 mins
Cook Time 1 hr 35 mins
Total Time 2 hrs 5 mins
Servings 4
Calories 855 kcal


  • 2 pounds chicken thighs, cut into bite sized pieces
  • 3 tbsp. extra virgin olive oil
  • 1 large orange, sliced thinly
  • 1 cup green olives, pitted
  • 1 cup kalamata olives, pitted
  • 4 sweet peppers, cut into wide strips (yellow, red or orange)
  • 3 red onions, cut into quarters
  • 10 cloves garlic, pressed
  • 3 tbsp. tomato paste
  • 2 tbsp. honey
  • 2 tbsp. pomegranate molasses
  • 2 tbsp. Dijon mustard
  • 2 tsp garam masala
  • 1/2 tsp ground ginger
  • 1 tsp