Go Back
Explore the rich flavors of Moroccan cuisine with this Aromatic Chicken Tagine with Olives and Preserved Lemons. This dish beautifully combines tender chicken thighs with an array of spices, adding depth and warmth that is characteristic of traditional tagines. Perfect for family gatherings or a cozy dinner, this recipe not only satisfies the palate but also introduces a wonderful cultural experience. The combination of savory chicken, tangy preserved lemons, and briny olives creates a dish that is both complex and comforting, making it a standout choice for any culinary occasion.

Chicken Tagine Recipe with Olives and Lemons

Indulge in the vibrant flavors of this aromatic chicken tagine with olives and preserved lemons. This easy-to-follow recipe features succulent chicken thighs seared to perfection, simmered in a rich broth infused with warm spices like cumin, cinnamon, and turmeric. With the tang of preserved lemons and the briny goodness of olives, this dish offers a taste of North Africa right at home. Perfectly paired with couscous or crusty bread, it’s a delightful meal for any occasion!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 large onion, thinly sliced

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon turmeric

1 teaspoon smoked paprika

Salt and black pepper to taste

2 cups chicken broth

1 cup green olives, pitted and sliced

1 preserved lemon, rind only, thinly sliced (remove pulp)

1 cup grated carrots

Fresh cilantro and parsley for garnish

1 tablespoon honey (optional)

Instructions
 

Sear the Chicken: In a large tagine or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and black pepper. Add them to the pot, skin side down, and sear for 5-7 minutes until golden brown. Turn them over and cook for another 5 minutes. Remove the chicken and set aside.

    Sauté Onions and Spices: In the same pot, add the sliced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, cumin, coriander, cinnamon, turmeric, and smoked paprika. Cook for an additional minute until fragrant.

      Build the Stew: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer. Add the seared chicken back to the pot, along with the green olives, preserved lemon slices, and grated carrots. Stir gently to combine.

        Cook: Cover the tagine (or pot) with its lid and reduce the heat to low. Let it simmer for about 45 minutes to 1 hour, or until the chicken is tender and fully cooked. If you’re using honey, stir it in during the last 10 minutes of cooking for added sweetness.

          Garnish and Serve: Once cooked, remove the tagine from the heat. Garnish with fresh cilantro and parsley. Serve hot over couscous or with crusty bread to soak up the delicious sauce.

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