White Chicken Tajine with Olives

This white chicken tajine with olives is a tasty and comforting one-pot meal. It’s quick and easy to make, so you can enjoy it any night of the week.

  • 4 chicken thighs, skin on
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup chicken broth
  • 3/4 cup green olives, pitted and halved

Heat the olive oil in a large skillet or tajine over medium heat. Add the chicken thighs and cook for 5 minutes per side, until lightly browned. Remove from the pan and set aside.

Add the onion and garlic to the pan and cook for 3 minutes, until softened. Add the spices and cook for 1 minute more.

Return the chicken to the pan and add the chicken broth. Cover and bring to a simmer. Reduce heat to low and simmer for 15 minutes.

Stir in the olives and cook for 5 minutes more, until the chicken is cooked through.

Serve hot with couscous or rice.

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