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chicken tagine

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.
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Prep Time 15 minutes
Cook Time 1 hour
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.