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Moroccan Chicken Tagine with Preserved Lemons and Olives

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.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 4 people
Course: Main Course
Cuisine: Moroccan
Calories: 450
Ingredients Method Notes

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

Method
 

Marinate the Chicken:
  1. In a bowl, mix cumin, coriander, paprika, turmeric, ginger, garlic, salt, pepper, lemon juice, and olive oil.
  2. Coat the chicken thoroughly with the marinade.
  3. Let it sit for at least 30 minutes (overnight is best for deeper flavor).
Sauté the Onions and Garlic:
  1. Heat 2 tbsp olive oil in a tagine pot or a deep pan over medium heat.
  2. Add sliced onions and garlic. Sauté until soft and fragrant (about 5 minutes).
Layer the Ingredients:
  1. Place the marinated chicken over the onions.
  2. Arrange carrots, zucchini, preserved lemons, and olives around the chicken.
  3. Pour in the chicken broth.
Slow-Cook the Tagine:
  1. Cover and let it cook on low heat for 1.5 to 2 hours, occasionally spooning sauce over the chicken.
  2. If using an oven, bake at 350°F (175°C) for the same time.
Optional Crispy Finish:
  1. For crispy skin, place the chicken under the broiler for 2-3 minutes until golden.
Garnish and Serve:
  1. Sprinkle chopped parsley and cilantro over the dish.
  2. 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.