A NOMVEX RECIPE

Chicken & olive tagine

Name: Chicken & olive tagine
Total time: 70 min
Yield: 2
Ingredients: 450 g Boneless chicken; 100 g Pitted olives; 180 g Onion; 7 g Garlic; 35 ml Lemon juice; 8 g Fresh ginger; 2 g Ground turmeric; 25 ml Olive oil; 250 ml Water

Meat2 servings≈ 70 min

Clear quantities, a few steps and an idea for making this meal fit your pantry.

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NOMVEX FOODChicken & olive tagine

01 / PREPARE

On the counter

For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.

Boneless chicken450 g
Pitted olives100 g
Onion180 g
Garlic7 g
Lemon juice35 ml
Fresh ginger8 g
Ground turmeric2 g
Olive oil25 ml
Water250 ml

Check packaging and possible traces; a substitution may change the allergens.

02 / COOK

Let’s make it

Slice onion and mince garlic and ginger. Brown chicken in oil for 5 minutes per side, then set aside.
Soften onion for 8 minutes; add spices, garlic, ginger, water and chicken. Cover and simmer for about 30 minutes.
Add olives and lemon and cook 10 minutes more. Check that the chicken is fully cooked through before serving.

Your kitchen, your choices.

An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.

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Chicken & olive tagine

On the counter

Let’s make it

Your kitchen, your choices.

Ingredients in common.