Easy Chicken Tagine Recipe with Lemons and Olives
Discover the magic of Moroccan cuisine with this easy chicken tagine recipe. Packed with wholesome ingredients, bold spices, and one-pot convenience, it’s perfect for a healthy and flavorful meal. Try it today
Ingredients
- Chicken: 4 bone-in skinless chicken thighs (or drumsticks)
- Preserved Lemons: 1 preserved lemon sliced
- Green or Purple Olives: 1/2 cup pitted
- Onions: 1 large onion finely sliced
- Garlic: 4 cloves minced
- Ginger: 1 teaspoon freshly grated
- Turmeric Powder: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Ground Cinnamon: 1/2 teaspoon
- Saffron Threads: A pinch soaked in 2 tablespoons of warm water
- Chicken Stock: 1 1/2 cups
- Olive Oil: 3 tablespoons
- Fresh Cilantro and Parsley: 1/4 cup chopped
- Salt: To taste
- Black Pepper: To taste
Instructions
Prep the Ingredients:
- Slice the onions and preserved lemon.
- Mince the garlic and chop the fresh cilantro and parsley.
- Mix the spices (turmeric, cumin, cinnamon, and saffron water) in a small bowl.
Sear the Chicken:
- Heat 2 tablespoons of olive oil in a tagine pot or deep skillet over medium heat.
- Add the chicken pieces and sear for 3-4 minutes on each side until golden. Remove and set aside.
Cook the Aromatics:
- In the same pot, add the remaining olive oil.
- Sauté the onions and garlic until softened and fragrant.
Build the Flavor Base:
- Add the spice mix to the onion and garlic mixture. Stir for 1 minute to toast the spices.
Simmer the Chicken:
- Return the chicken to the pot. Stir to infuse the chicken with the spices.
- Add the chicken stock and bring it to a gentle simmer.
Add the Key Ingredients:
- Scatter the preserved lemon slices and olives over the chicken.
- Cover the tagine with its lid (or use a tight-fitting lid if using a skillet).
Slow-Cook:
- Reduce the heat to low and cook for 45-60 minutes.
- Check occasionally to ensure the liquid doesn’t dry out. Add a splash of water if needed.
Finish with Fresh Herbs and Serve:
- Once the chicken is tender and the sauce has thickened slightly, sprinkle fresh cilantro and parsley on top.
- Serve the chicken tagine hot with steamed couscous, rice, or crusty bread.