Moroccan Chicken Tagine with Preserved Lemons and Olives
This Moroccan chicken tagine is a rich, flavorful dish that brings together tender chicken, preserved lemons, olives, and a blend of warm spices. Slowly cooked to perfection, it creates a comforting, aromatic meal that’s perfect for family dinners or special occasions. Serve it with couscous or fresh bread to soak up the delicious sauce.
Ingredients
For the Chicken Marinade:
- 2 lbs 900g bone-in, skin-on chicken thighs and drumsticks
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
For the Tagine Base:
- 2 tbsp olive oil
- 1 large onion sliced
- 2 cloves garlic minced
- 1 cup chicken broth or water
- 2 preserved lemons quartered
- 1/2 cup green or Kalamata olives
- 2 medium carrots cut into thick slices
- 1 medium zucchini cut into thick slices
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/2 tsp ground cinnamon optional
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
Instructions
Marinate the Chicken:
- In a bowl, mix cumin, coriander, paprika, turmeric, ginger, garlic, salt, pepper, lemon juice, and olive oil.
- Coat the chicken thoroughly with the marinade.
- Let it sit for at least 30 minutes (overnight is best for deeper flavor).
Sauté the Onions and Garlic:
- Heat 2 tbsp olive oil in a tagine pot or a deep pan over medium heat.
- Add sliced onions and garlic. Sauté until soft and fragrant (about 5 minutes).
Layer the Ingredients:
- Place the marinated chicken over the onions.
- Arrange carrots, zucchini, preserved lemons, and olives around the chicken.
- Pour in the chicken broth.
Slow-Cook the Tagine:
- Cover and let it cook on low heat for 1.5 to 2 hours, occasionally spooning sauce over the chicken.
- If using an oven, bake at 350°F (175°C) for the same time.
Optional Crispy Finish:
- For crispy skin, place the chicken under the broiler for 2-3 minutes until golden.
Garnish and Serve:
- Sprinkle chopped parsley and cilantro over the dish.
- Serve hot with couscous or warm bread.
Notes
- Preserved lemons add a deep, tangy flavor. If unavailable, use fresh lemon slices, but the taste will be milder.
- If you don’t have a tagine pot, a Dutch oven or deep skillet with a lid works well.
- For a spicier version, add 1/2 tsp cayenne pepper or chili flakes.
- For a vegetarian version, replace chicken with chickpeas and use vegetable broth.