Recipe: Chicken Tagine with Preserved Lemons and Olives

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Best Moroccan Recipe: Chicken Tagine with Preserved Lemons and Olives

Chicken Tagine is one of the most iconic Moroccan dishes, known for its rich, aromatic flavors and melt-in-your-mouth textures. Slow-cooked with preserved lemons, green olives, and a fragrant blend of spices, this dish is a true celebration of Moroccan cuisine. Serve it with fluffy couscous or crusty bread for the ultimate meal.

Ingredients

For the Chicken Marinade:

  • 4-6 chicken thighs (bone-in, skinless preferred)
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste

For the Tagine:

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 cup chicken broth
  • 1 preserved lemon, quartered (or substitute fresh lemon if unavailable)
  • 1 cup green olives, pitted
  • 1/4 cup raisins (optional, for a touch of sweetness)
  • 1 teaspoon saffron threads, steeped in 2 tablespoons warm water

Instructions

1. Marinate the Chicken

  1. In a large bowl, combine the ginger, turmeric, cumin, paprika, cinnamon, garlic, olive oil, and lemon juice. Mix to form a paste.
  2. Rub the spice mixture all over the chicken thighs. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

2. Prepare the Base

  1. Heat 2 tablespoons olive oil in a tagine or heavy-bottomed pot over medium heat.
  2. Add the sliced onion and sauté until soft and golden, about 5 minutes. Stir in the cilantro and parsley.

3. Cook the Chicken

  1. Arrange the marinated chicken thighs over the onion mixture.
  2. Add the preserved lemon quarters, green olives, and raisins (if using).
  3. Pour in the chicken broth and the saffron water, ensuring the chicken is partially submerged.

4. Simmer and Cook

  1. Cover the tagine (or pot) with its lid. Reduce the heat to low and let it simmer for 1 to 1.5 hours, occasionally spooning the sauce over the chicken to keep it moist.
  2. The chicken is ready when it is tender and infused with the aromatic sauce.

5. Serve

  1. Serve the chicken and its sauce over steamed couscous or with warm Moroccan bread for dipping.
  2. Garnish with additional fresh cilantro and lemon wedges if desired.

Tips for Success

  • If you don’t have a tagine, use a Dutch oven or heavy skillet with a tight-fitting lid.
  • For authentic flavor, try to use preserved lemons—they’re a game-changer. You can find them in specialty stores or make them at home.
  • Adjust the olive and raisin quantities to suit your taste balance of salty and sweet.

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