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A rustic clay dish filled with Moroccan chicken tagine, featuring caramelized onions, tender chicken, and green olives, surrounded by traditional Moroccan decor.

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
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: lunch
Cuisine: Moroccan
Calories: 600
Ingredients Method

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

Method
 

Prep the Ingredients:
  1. Slice the onions and preserved lemon.
  2. Mince the garlic and chop the fresh cilantro and parsley.
  3. Mix the spices (turmeric, cumin, cinnamon, and saffron water) in a small bowl.
Sear the Chicken:
  1. Heat 2 tablespoons of olive oil in a tagine pot or deep skillet over medium heat.
  2. Add the chicken pieces and sear for 3-4 minutes on each side until golden. Remove and set aside.
Cook the Aromatics:
  1. In the same pot, add the remaining olive oil.
  2. Sauté the onions and garlic until softened and fragrant.
Build the Flavor Base:
  1. Add the spice mix to the onion and garlic mixture. Stir for 1 minute to toast the spices.
Simmer the Chicken:
  1. Return the chicken to the pot. Stir to infuse the chicken with the spices.
  2. Add the chicken stock and bring it to a gentle simmer.
Add the Key Ingredients:
  1. Scatter the preserved lemon slices and olives over the chicken.
  2. Cover the tagine with its lid (or use a tight-fitting lid if using a skillet).
Slow-Cook:
  1. Reduce the heat to low and cook for 45-60 minutes.
  2. Check occasionally to ensure the liquid doesn’t dry out. Add a splash of water if needed.
Finish with Fresh Herbs and Serve:
  1. Once the chicken is tender and the sauce has thickened slightly, sprinkle fresh cilantro and parsley on top.
  2. Serve the chicken tagine hot with steamed couscous, rice, or crusty bread.