Chicken, Green Olives and Baby Eggplants

Serves 6

Start to finish time: 45 minutes

Cooking time: 30 minutes


6 Skinless chicken Breasts (approximately 1.25 Kg)

3 Tablespoons olive oil + 4 Tablespoons

5 Teaspoons curcumas

3 Teaspoons cumin + 1 Teaspoon

1 Teaspoon black pepper

1 ½ Teaspoon salt + 1 Teaspoon

½ Moroccan preserved lemon diced (approximately 14g)

2 Red onions peeled and cut in half moons (approximately 240g)

6 Garlic cloves grated (26g)

1 Cup green olives (140g)

3/4 Cup warm water

12 Baby Eggplants (approximately 1.3 kg)

2 Large Tomatoes (approximately 200g)


Pour the 3 Tablespoons of olive oil in the tagine and set it to pre-heat on low heat, for 10 to 15 minutes.

Set the oven to pre-heat, to 500 degrees.

Increase the heat on the tagine to medium. Place the chicken breasts in the tagine. Add the curcumas, 3 Teaspoons of cumin, black pepper, 1 ½ Teaspoon salt. Cook for 3 minutes. With a fork, turn the chicken upside down; stir to get the spices on both sides of each piece.

Add the diced Moroccan preserved lemon, red onions, garlic, olives and /4 cup of water. Cover and cook for 30 minutes.

Wash and pat dry the baby eggplants and tomatoes. Hold each eggplant in your left hand, and using a knife, make four cuts on the skin of each one, without cutting all the way through. Place the eggplants in an oven safe dish. Cut the tomatoes in quarters and place them with the Eggplants. Sprinkle with 1 tablespoon of salt, 1 tablespoon of cumin and drizzle with 4Tablespoons of olive oil.

Place the eggplants and tomatoes in the oven, on the middle rack for 25 minutes.

Remove the tagine from the heat. Remove the eggplants and tomatoes from the oven and arrange them on top of the chicken breasts. Serve with warm bread.