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Cozy Moroccan Chicken Tagine with Olives

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A warm and comforting Moroccan chicken tagine with olives, slow-simmered with aromatic spices and preserved lemons for a soulful, authentic flavor that’s easy enough for weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 medium preserved lemon, quartered (or substitute with fresh lemon zest and juice)
  • 1 cup (150g) pitted green olives (such as Castelvetrano)
  • 1 ½ cups (360ml) chicken broth, homemade or low-sodium store-bought
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • Salt and freshly ground black pepper, to taste
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh parsley, chopped (optional)

Instructions

  1. Prepare your ingredients: Slice the onion thinly, mince the garlic, and quarter the preserved lemon. Pat chicken thighs dry with paper towels. (10 minutes)
  2. Heat olive oil: Warm 3 tablespoons of olive oil over medium heat in a Dutch oven until shimmering but not smoking.
  3. Brown the chicken: Season chicken thighs with salt and pepper. Place skin-side down in hot oil, working in batches if needed. Brown each side for 4-5 minutes until golden. Remove and set aside. (10-12 minutes)
  4. Sauté onions and garlic: In the same pot, add sliced onions and cook until softened and translucent, about 6-8 minutes. Add minced garlic and cook another minute until fragrant.
  5. Add spices: Sprinkle in ground ginger, cinnamon, cumin, smoked paprika, and turmeric. Stir to coat onions and garlic, toasting spices gently for 1-2 minutes.
  6. Return chicken and add liquids: Nestle browned chicken thighs back into the pot. Pour in chicken broth and stir in preserved lemon quarters and olives.
  7. Simmer gently: Bring to a low simmer, cover with lid, reduce heat to low. Cook gently for 35-40 minutes until chicken is tender and cooked through. Add broth or water if liquid looks low.
  8. Final touches: Remove lid and simmer uncovered for 5-7 minutes to thicken sauce if desired. Adjust seasoning with salt and pepper.
  9. Garnish and serve: Sprinkle with fresh chopped cilantro and parsley before serving.

Notes

Pat chicken dry before browning to get a golden crust. Toast spices gently with onions to release oils and deepen flavor. Simmer low and slow for tender chicken. If using chicken breasts, reduce simmer time to avoid drying out. Preserved lemons add unique brightness; substitute with fresh lemon zest and juice if unavailable. Leftovers taste better the next day. Can be made in a slow cooker after browning chicken.

Nutrition

Keywords: Moroccan chicken tagine, chicken with olives, preserved lemon recipe, slow simmer chicken, cozy dinner, North African cuisine, easy tagine recipe

Find it online: https://evabake.com/cozy-moroccan-chicken-tagine-with-olives-easy-authentic-recipe-to-try-tonight/