Chicken and Saffron Tagine with Persian Fetta

serves 4–6


  • 1 tbsp salt flakes
  • freshly ground pepper
  • 6 garlic cloves, roughly chopped
  • 1 tsp fresh ginger, roughly chopped
  • 1 tsp cumin seeds
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 6 tbsp olive oil
  • 4 chicken thighs bone in, skin off
  • 4 chicken drumsticks, skin off
  • 1 tsp saffron threads
  • 3 brown onions, cut into wedges
  • 2 lemons, thinly sliced into rounds, seeds removed
  • 1 cup pitted split green olives
  • 1 cup chicken stock
  • cup chopped coriander – optional
  • 275g jar of Yarra Valley Dairy Persian Fetta


Make a spice paste. Combine garlic, ginger, spices & half of the olive oil & stir to create a paste.

In a large bowl add the chicken pieces & spice paste. Toss until chicken is evenly coated, marinate in the fridge for 1-2 hours.

Heat remaining olive oil in a large frying pan. On a med-high heat, add the chicken pieces in batches, cook until golden brown on both sides. Set aside.

Add saffron & onions to pan. Cook on a low-med heat stirring occasionally until soft. Approximately 10 -15 minutes.

In an oven proof dish place the chicken pieces, onions, lemon slices & chicken stock. Place on stove top & bring to the boil. Turn down to a med-low heat & cook covered with lid until chicken is cooked through. Approximately 40 minutes.

Remove from heat. Scatter olives & crumbled Yarra Valley Dairy Persian Fetta. Garnish with coriander.

Serve with couscous or rice.

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