In a bowl, combine the olive oil and the tagine mix.
Place the chicken in a large dish and brush the thighs with the marinade. Leave to marinate for 1 to 2 hours in the refrigerator. (You can do this step the day before and leave to marinate overnight).
Peel and mince the onion and garlic.
In a tagine dish or large sauté pan, pour in a generous drizzle of olive oil and add the onion and garlic.
As soon as they become translucent, add the chicken and brown the thighs on each side over high heat.
Pour in a small glass of water (about 200 ml) and cook covered over low heat for about 30 minutes.
Add 1 lemon cut into thin slices, the juice of the second lemon, and the olives.
Cook uncovered for an additional 10 to 15 minutes.
