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Zesty Lemon Chicken Tagine

Zesty Lemon Tagine with Olives, Dried Apricots and Figs


This sweat and zesty dish is a one pot wonder which is so easy to prepare and so popular to consume. It will warm your soul.

A Tagine is a Western, North African Stew prepared by slow cooking. The word tagine is also the name of the shallow earthenware dish with a tall, conical lid that the tagging is cooked in. But you don’t need a tagine dish to make this zingy, cinnamony dish you can use any casserole dish and either stovetop of oven bake.


1 whole chicken cut into pieces

½ cup of dried apricots

3 dried figs

1 onion, sliced

1 clove of garlic, sliced

200g of pumpkin sliced

½ cup of parsley, chopped

1/4 cup of black olives, pit removed

1/4 cup of almonds, whole or chopped

1 cup (200ml) of Broth & Co Chicken Bone Broth

The zest of one lemon

The juice of 1 lemon

1 cinnamon stick or ¼ teaspoon of cinnamon powder

Salt to taste



Add all the ingredients together in one pot

Cook for 40-50 minutes until the chicken is tender

Serve with couscous or rice