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Moroccan Chicken Tagine

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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.