Introduction
Let me introduce you to one of my favorite comfort dishes – the Moroccan Chicken Tagine. This aromatic, slow-cooked masterpiece combines tender chicken with warm spices, preserved lemons, and olives to create a dish that’s both exciting and comforting. What I love most about this tagine is how it fills your kitchen with an incredible aroma while cooking, and despite its exotic flavor profile, it’s surprisingly simple to make. Whether you’re new to Moroccan cuisine or a seasoned fan, this recipe delivers restaurant-quality results right in your home kitchen.
Ingredients
-
• 4 chicken thighs and 4 drumsticks, skin-on
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 preserved lemons, quartered (or 1 fresh lemon if preserved isn’t available)
• 1 cup green olives, pitted
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1/2 cup fresh cilantro, chopped
For the spice mixture:
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads (optional but recommended)
Instructions
- Mix all the spices together in a small bowl. Pat the chicken pieces dry and rub them generously with half of the spice mixture.
- Heat olive oil in a tagine or large Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes. Remove and set aside.
- In the same pot, lower heat to medium and add sliced onions. Cook until softened and slightly caramelized, about 10 minutes.
- Add garlic and the remaining spice mixture, cooking for another minute until fragrant.
- Return chicken to the pot and add chicken broth, preserved lemons, and olives.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour or until chicken is tender and falling off the bone.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6 people
Recipe Notes
• If you don’t have a tagine, a heavy-bottomed Dutch oven works perfectly well.
• The key to developing deep flavor is properly browning the chicken – don’t rush this step!
• Can’t find preserved lemons? While the flavor won’t be exactly the same, you can substitute with fresh lemon zest and a bit of extra salt.
• Make sure to taste and adjust seasoning before serving – the saltiness can vary depending on your olives and preserved lemons.
• This dish actually tastes better the next day, so don’t hesitate to make it in advance.
• Serve over couscous or rice to soak up the delicious sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Moroccan Chicken Tagine
Ingredients
- 4 chicken thighs and 4 drumsticks skin-on
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 preserved lemons quartered (or 1 fresh lemon if preserved isn't available)
- 1 cup green olives pitted
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/2 cup fresh cilantro chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon saffron threads optional but recommended
Instructions
- Mix all the spices together in a small bowl. Pat the chicken pieces dry and rub them generously with half of the spice mixture.
- Heat olive oil in a tagine or large Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, about 5-7 minutes. Remove and set aside.
- In the same pot, lower heat to medium and add sliced onions. Cook until softened and slightly caramelized, about 10 minutes.
- Add garlic and the remaining spice mixture, cooking for another minute until fragrant.
- Return chicken to the pot and add chicken broth, preserved lemons, and olives.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour or until chicken is tender and falling off the bone.
- Garnish with fresh cilantro before serving.
