Serves 4
Created by Lisa Clark

4 chicken thighs and 4 drumsticks

1 red onion, sliced

1 clove garlic, crushed

1 red chilli, chopped

2.5 ml (½ tsp.) cumin seeds

10 ml (2 tsp.) ground cumin

10 ml (2 tsp.) ground coriander

10 ml (2 tsp.) paprika

750 ml ClemenGold juice

1 tin chickpeas

60 g green olives

salt and pepper


  • Brown the chicken in a large tagine or saucepan.
  • Once golden, remove and set aside.
  • In the same tagine/saucepan, fry the onions until translucent, then add the garlic, chilli and cumin seeds and fry for a further 3 minutes.
  • Add the ground cumin, ground coriander and paprika before returning the chicken to the tagine/saucepan.
  • Add the ClemenGold juice and, if necessary, extra stock or water to cover the chicken completely.
  • Cover with lid and simmer for 45 minutes to 1 hour.
  • After simmering for about 1 hour, remove the lid and allow the sauce to reduce.
  • Add the chickpeas and olives and season well with salt and pepper.
  • Heat through before serving.