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Savory Moroccan Chicken Tagine with Preserved Lemons and Olives

Moroccan chicken tagine - featured image
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A flavorful and tender Moroccan chicken tagine slow-cooked with preserved lemons, green olives, and aromatic spices, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 medium preserved lemon, pulp removed, rind thinly sliced
  • 1 cup (150 g) green olives, pitted (Castelvetrano or Queen olives preferred)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 small cinnamon stick or 1/2 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika (optional)
  • 1 1/2 cups (360 ml) chicken broth (homemade or low-sodium store-bought)
  • A handful fresh cilantro, chopped
  • A handful fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides. (10 minutes)
  2. Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside. (15 minutes)
  3. Reduce heat to medium and add remaining 1 tablespoon olive oil. Sauté sliced onions until translucent and soft, about 6-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. (8 minutes)
  4. Add ground ginger, cumin, turmeric, cinnamon stick (or ground cinnamon), and smoked paprika. Toast spices gently for 1-2 minutes, stirring constantly to release aroma. (3 minutes)
  5. Return browned chicken thighs to the pot. Pour in chicken broth, scraping up browned bits. Add sliced preserved lemons and olives evenly. Bring to a gentle simmer. (5 minutes)
  6. Cover pot with lid, reduce heat to low, and cook for 45 minutes until chicken is tender and cooked through. Check occasionally and add water or broth if needed. Sauce should be thick and fragrant. (45 minutes)
  7. Remove cinnamon stick if used. Taste and adjust seasoning with salt and pepper. Sprinkle chopped cilantro and parsley over the top before serving. (5 minutes)

Notes

If preserved lemons are very salty, soak slices in warm water for 10 minutes before adding to mellow saltiness. When browning chicken, avoid moving it too much to develop a golden crust. Slow simmering on low heat is key for tender chicken and rich sauce. Fresh herbs added at the end brighten the dish. For gluten-free, ensure broth is gluten-free. Leftovers taste better the next day as flavors develop.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemons, green olives, slow-cooked chicken, North African cuisine, easy tagine recipe, authentic Moroccan flavors

Find it online: https://tomyumy.com/savory-moroccan-chicken-tagine-with-preserved-lemons-and-olives-recipe-for-easy-authentic-flavor/