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Savory Moroccan Chicken Tagine Recipe with Preserved Lemons and Olives Made Easy

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A comforting and flavorful Moroccan chicken tagine featuring preserved lemons and olives, easy to make without a traditional tagine pot. Perfect for busy weeknights or entertaining with exotic flair.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 1–2 preserved lemons, rinsed and thinly sliced
  • 1 cup green olives, pitted and halved (preferably Castelvetrano)
  • 1 large yellow onion, thinly sliced
  • 3–4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Salt and freshly ground black pepper to taste
  • 2 tbsp extra virgin olive oil
  • 1 cup low-sodium chicken broth
  • A handful of fresh cilantro or parsley, chopped (for garnish)
  • Optional: pinch of saffron threads soaked in warm water

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Thinly slice the onion and mince the garlic. Rinse preserved lemons to remove excess salt and slice thinly. Halve the olives if whole.
  2. Heat 2 tablespoons of olive oil over medium-high heat in a large heavy-bottomed pot or Dutch oven. Add chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add sliced onions to the pot and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle in cumin, ginger, turmeric, paprika, cinnamon, salt, and pepper. Stir constantly to avoid burning.
  4. Pour in 1 cup of chicken broth, scraping up any browned bits from the bottom. Add the chicken thighs back to the pot, arranging them skin-side up. Scatter preserved lemon slices and olives evenly over the top. Add soaked saffron threads with their liquid if using.
  5. Cover the pot with a lid, reduce heat to low, and let simmer gently for 40 minutes. Avoid lifting the lid to keep steam inside.
  6. After 40 minutes, uncover and check chicken for doneness (juices should run clear, internal temperature about 165°F/74°C). If sauce is too thin, increase heat to medium and simmer uncovered for a few minutes to reduce. Sprinkle fresh chopped cilantro or parsley over the dish before serving.

Notes

Do not skip browning the chicken to get crispy skin and deeper flavor. Use preserved lemons for authentic tang; fresh lemon zest and juice can substitute but with less complexity. Toast spices lightly to release oils but avoid burning. Simmer low and slow for tender chicken. Rinse preserved lemons well if too salty. Can be made in a slow cooker by browning chicken first and cooking on low for 6-7 hours.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemons, olives, easy Moroccan recipe, stovetop tagine, gluten-free, weeknight dinner, slow-cooked chicken

Find it online: https://evabake.com/savory-moroccan-chicken-tagine-recipe-with-preserved-lemons-and-olives-made-easy/