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When it comes to Moroccan cuisine, few dishes capture the essence of its rich culinary heritage quite like chicken tagine. This traditional Moroccan stew, slow-cooked in a conical earthenware pot known as a tagine, is a celebration of flavors, colors, and textures. Originating from the North African region, tagine dishes are known for their unique combinations of spices, vegetables, and proteins, all simmered together to create a harmonious and aromatic meal.

Chicken Tagine Recipe with Olives and Lemons

Discover the vibrant flavors of this Citrusy Chicken Tagine with Olives and Lemons! Perfect for a cozy dinner, this dish combines succulent chicken thighs with aromatic spices, tender green olives, and zesty preserved lemon. With a sprinkle of fresh cilantro and served over fluffy couscous or rice, it’s a delightful one-pot wonder that transports your taste buds to the heart of Morocco. Easy to make and packed with flavor, this recipe is sure to impress your family and friends!
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Ingredients
  

4 bone-in chicken thighs, skinless

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon paprika

½ teaspoon black pepper

½ teaspoon saffron threads (optional)

1 cup chicken broth

1 preserved lemon, quartered (or zest of 1 lemon)

1 cup green olives, pitted and halved

1 cup diced tomatoes (canned or fresh)

Salt to taste

Fresh cilantro or parsley for garnish

Cooked couscous or rice for serving

Instructions
 

Sear the Chicken: In a tagine or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken thighs, season with salt and cook until browned on both sides, about 5 minutes per side. Remove and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and cook until softened and slightly caramelized, about 5-7 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.

      Add Spices: Add cumin, ginger, cinnamon, paprika, black pepper, and saffron (if using). Stir well to combine and toast the spices for about 2 minutes.

        Build the Sauce: Pour in the chicken broth and scrape the bottom of the pot to deglaze. Add the preserved lemon, diced tomatoes, and the browned chicken back into the pot. Bring to a gentle simmer.

          Simmer: Cover the tagine or pot and reduce the heat to low. Let it simmer for about 30-40 minutes, stirring occasionally, until the chicken is fully cooked and tender.

            Add Olives: In the last 10 minutes of cooking, add the halved olives and adjust the seasoning with salt as needed.

              Serve: Carefully transfer the chicken to a serving platter and spoon the sauce over it. Garnish with fresh cilantro or parsley. Serve hot over a bed of fluffy couscous or rice.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4