Moroccan Chicken Tagine! A Soul-Warming Classic with Bold North African Flavor

Few dishes capture the romance of North African cuisine quite like Moroccan Chicken Tagine. Slow-simmered with fragrant spices, tender chicken, briny olives, and sunny preserved lemons, this iconic dish is as comforting as it is exotic. Whether you’re cooking for a cozy family dinner or hosting guests, Moroccan Chicken Tagine delivers deep flavor with surprisingly simple techniques.

This recipe brings the warmth of Moroccan kitchens into your home, using accessible ingredients while staying true to tradition. No tagine pot? No problem I’ll show you how to achieve the same magic with a Dutch oven.

Authentic Moroccan Chicken Tagine

This Moroccan Chicken Tagine balances savory, citrusy, and warmly spiced flavors. The slow cooking allows the sauce to reduce into a silky, intensely flavored gravy.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4
• Calories: ~420 per serving

Ingredients

• 2 lb (900 g) bone-in chicken thighs and drumsticks
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 ½ tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp turmeric
• ¼ tsp saffron threads (optional, bloomed in warm water)
• 1 cup chicken stock
• 1 preserved lemon, pulp removed, rind thinly sliced
• ¾ cup green olives, pitted
• Salt and freshly ground black pepper, to taste
• ¼ cup fresh cilantro and parsley, chopped

Instructions

1. Pat chicken dry and season generously with salt and pepper.
2. Heat olive oil in a tagine base or Dutch oven over medium heat.
3. Brown chicken on all sides, about 5–6 minutes total. Remove and set aside.
4. Add onions to the pot and sauté until soft and lightly golden.
5. Stir in garlic, ginger, cumin, paprika, turmeric, and saffron.
6. Return chicken to the pot and pour in chicken stock.
7. Add preserved lemon and olives, nestling them around the chicken.
8. Cover and simmer on low heat for 50–60 minutes until chicken is tender.
9. Uncover for the last 10 minutes to thicken the sauce.
10. Garnish with fresh herbs and serve hot.

Substitutions & Dietary Swaps

• Chicken Breasts: Use bone-in for best flavor; reduce cooking time.
• No Preserved Lemons: Substitute lemon zest plus a splash of juice.
• Low-Sodium: Choose unsalted stock and rinse olives.
• Keto-Friendly: Naturally low-carb; serve with cauliflower couscous.

Chef’s Pro Tips

• Bloom spices in oil to unlock their aroma.
• Use bone-in chicken for richer sauce.
• Let the tagine rest 10 minutes before serving for deeper flavor.

Make Ahead, Storage & Reheating

Moroccan Chicken Tagine tastes even better the next day.

• Refrigerate: Store up to 4 days in an airtight container.
• Freeze: Freeze for up to 3 months.
• Reheat: Gently on the stovetop over low heat.

Troubleshooting & Common Mistakes

• Sauce too thin: Simmer uncovered to reduce.
• Bitter flavor: Remove preserved lemon pulp.
• Dry chicken: Keep heat low and covered.

Flavor Pairings & Serving Suggestions

Serve Moroccan Chicken Tagine with khobz

Moroccan Chicken Tagine

This Moroccan Chicken Tagine is slow-simmered with warm spices, briny olives, and preserved lemons for a bright, deeply comforting North African classic.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Moroccan

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Chicken & Base

• 2 lb bone-in chicken thighs and drumsticks about 900 g
• 2 tbsp olive oil
• 1 large onion thinly sliced
• 4 cloves garlic minced

Spices

• 1 1/2 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/4 tsp saffron threads optional; bloomed in 1 tbsp warm water

Sauce & Finishing

• 1 cup chicken stock low-sodium preferred
• 1 preserved lemon pulp removed; rind thinly sliced
• 3/4 cup green olives pitted; rinsed if very salty
• 1/4 cup fresh cilantro and parsley chopped, for garnish
• salt and black pepper to taste

Equipment

• Tagine Pot or Dutch Oven
• Large Skillet (optional for browning)

Method

 

1. Pat the chicken dry and season generously with salt and black pepper.
2. Heat the olive oil in a tagine base or Dutch oven over medium heat. Brown the chicken on all sides (about 5–6 minutes total). Transfer to a plate.
3. Add the sliced onion to the pot and cook, stirring, until softened and lightly golden (about 6–8 minutes). Stir in the garlic for 30 seconds.
4. Stir in ground ginger, cumin, paprika, turmeric, and saffron (if using). Cook for 30–60 seconds until fragrant.
5. Return the chicken to the pot. Pour in the chicken stock, scraping up any browned bits from the bottom.
6. Add the preserved lemon rind and olives, nestling them around the chicken. Cover and simmer on low for 50–60 minutes, until the chicken is very tender.
7. Uncover for the last 10 minutes to reduce and thicken the sauce. Taste and adjust seasoning if needed. Garnish with chopped cilantro and parsley and serve.

Notes

No tagine pot? A heavy Dutch oven works perfectly. For a brighter flavor, add a small squeeze of fresh lemon at the end. If your olives are very salty, rinse them first and use low-sodium stock.

Frequently Asked Questions

Do I need a tagine pot?

No. A Dutch oven works beautifully.

Is Moroccan Chicken Tagine spicy?

It’s aromatic, not hot.

Can I make it in a slow cooker?

Yes! cook on low for 6–7 hours.

What olives are best?

Green olives like Castelvetrano or Manzanilla.

Is this dish authentic?

This recipe respects traditional Moroccan flavors while remaining accessible.

Conclusion

This Moroccan Chicken Tagine is a celebration of slow cooking, fragrant spices, and soulful flavor. It’s the kind of dish that turns an ordinary evening into something memorable. Try it once, and it will earn a permanent place in your recipe rotation.

For more on food safety when handling poultry, visit the USDA Food Safety and Inspection Service at https://www.fsis.usda.gov.