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Veetee Recipe

Chicken Tagine with Saffron

Medium2 Servings
Fancy something a bit special that doesn't require a Michelin star? VeeTee's Chicken Tagine is perfect for when you deserve a dinner-time treat.

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 4 chicken legs, skinned

  • 3 tbsp olive oil

  • 1 large red onion, sliced

  • 1 tsp ground ginger

  • 8-10 saffron strands

  • ½ tsp turmeric

  • juice of 2 lemons

  • ½ preserved lemon, roughly chopped

  • salt & pepper

  • 240ml water

  • 8-10 green olives

  • 1 tbsp olive oil

  • 1 tbsp flaked almonds

  • 2 garlic cloves, crushed

  • 1 tsp cumin seeds


What you need to do


  1. Marinate the chicken with 3 tbsp of oil, onion, ginger, saffron, turmeric,
    lemon juice, preserved lemons, salt & pepper together in a large bowl then pour into the base of a Tagine or a suitable pan with lid.

  2. Place over a medium heat and cook with the lid on for 10 minutes to seal the chicken.

  3. Add the water and cook for a further 20-25 minutes. Stir in the olives and cook for a further 5 minutes.

  4. In a separate pan, fry the almonds in the oil until they begin to brown slightly. Add the garlic, cumin seeds and continue to fry gently for another minute.

  5. Add the VeeTee Basmati Rice and heat through for 2-3 minutes or until piping hot.

  6. Check the chicken is cooked through, adjust seasoning and serve immediately with the cumin rice.



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Chicken Tagine with Saffron

Chicken Tagine with Saffron Fancy something a bit special that doesn't require a Michelin star? VeeTee's Chicken Tagine is perfect for when you deserve a dinner-time treat.

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 4 chicken legs, skinned

  • 3 tbsp olive oil

  • 1 large red onion, sliced

  • 1 tsp ground ginger

  • 8-10 saffron strands

  • ½ tsp turmeric

  • juice of 2 lemons

  • ½ preserved lemon, roughly chopped

  • salt & pepper

  • 240ml water

  • 8-10 green olives

  • 1 tbsp olive oil

  • 1 tbsp flaked almonds

  • 2 garlic cloves, crushed

  • 1 tsp cumin seeds


What you need to do


  1. Marinate the chicken with 3 tbsp of oil, onion, ginger, saffron, turmeric,
    lemon juice, preserved lemons, salt & pepper together in a large bowl then pour into the base of a Tagine or a suitable pan with lid.

  2. Place over a medium heat and cook with the lid on for 10 minutes to seal the chicken.

  3. Add the water and cook for a further 20-25 minutes. Stir in the olives and cook for a further 5 minutes.

  4. In a separate pan, fry the almonds in the oil until they begin to brown slightly. Add the garlic, cumin seeds and continue to fry gently for another minute.

  5. Add the VeeTee Basmati Rice and heat through for 2-3 minutes or until piping hot.

  6. Check the chicken is cooked through, adjust seasoning and serve immediately with the cumin rice.