Moroccan Chicken Tagine with Preserved Lemons and Olives

Jump to Recipe
Transport yourself to the heart of Morocco with this classic Chicken Tagine with Preserved Lemons and Olives. This dish is a staple of Moroccan cuisine, loved for its simplicity and depth of flavor. Whether cooked in a traditional tagine dish or a pot, this recipe is easy to recreate and guaranteed to impress. Serve with warm bread to soak up the rich sauce and enjoy a truly authentic Moroccan meal.

Ingredients to Make Moroccan Chicken Tagine

• Chicken thighs (or preferred chicken parts)
• Onions
• Garlic cloves
• Olive oil
• Salt
• Ginger
• Turmeric
• Cinnamon
• Black pepper
• Saffron
• Water
• Ghee
• Preserved lemons
• Purple or green olives

How to Make Chicken Tagine with Preserved Lemons and Olives

1. Peel two onions and two garlic cloves, then chop them finely using a small food processor.
2. Heat a tagine dish (or a pot if you don’t have a tagine) on medium heat. Add two tablespoons of olive oil.
3. Pour the chopped onion and garlic mixture into the tagine. Let it cook for a few minutes.
4. Add the chicken thighs, arranging them on top of the onions.
5. Sprinkle the chicken with spices: salt, ginger, turmeric, black pepper cinnamon, and saffron. Add a teaspoon of ghee on top.
6. Add a splash of water (about ¼ cup) to the dish, then cover the tagine. Allow it to simmer on medium-low heat for about 50 minutes.
7. While cooking, check the liquid level. If you’re using a pot and it seems dry, add a small amount of water as needed.
8. When the chicken is almost done, chop preserved lemons into small wedges and add them to the tagine.
9. Add purple or green olives and continue cooking until the chicken is tender and the sauce is rich.
10. Serve hot with fresh bread to soak up the flavorful sauce.

Moroccan Chicken Tagine with Preserved Lemons and Olives

If you're craving a taste of Morocco, this Chicken Tagine with Preserved Lemons and Olives is a must-try. This traditional dish is packed with bold flavors, aromatic spices, and tender chicken that’s cooked to perfection.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Servings: 2 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 onions chopped
• 2 garlic cloves minced
• 2 tablespoon olive oil
• 500 g (1 lb) chicken thighs or other chicken parts
• ½ teaspoon fine salt
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• ¼ teaspoon ground cinnamon
• ¼ teaspoon black pepper
• Pinch of saffron threads
• 1 teaspoon ghee
• ¼ cup (60 ml) water
• ½ preserved lemon chopped into wedges
• Handful of purple or green olives

Equipment

• Tagine or a Pot

Method

 

1. Peel and finely chop the onions and garlic in a small food processor.
2. Heat a tagine or pot on medium heat and add olive oil.
3. Pour the onion mixture into the dish and cook for a few minutes.
4. Add chicken thighs and sprinkle with salt, ginger, turmeric, black pepper cinnamon, and saffron. Add ghee on top.
5. Add water, cover, and let it simmer on medium-low heat for about 50 minutes. Add more water if it becomes dry.
6. When the chicken is almost done, add preserved lemon wedges and olives.
7. Simmer for 10 to 15 minutes until the chicken is tender and the sauce thickens.
8. Serve warm with fresh bread.

Notes

While a tagine dish is traditionally used to prepare this recipe, a regular pot works just as well, making it accessible to anyone.
The cooking time may need to be adjusted if you’re using a regular pan or casserole dish. Check occasionally and add water as needed to prevent the dish from drying out.