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Savory Moroccan Chicken Tagine with Preserved Lemon and Olives

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A comforting Moroccan chicken tagine featuring tender chicken thighs simmered with preserved lemons, green olives, and a fragrant blend of spices. Perfect for cozy dinners and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 cup low-sodium chicken broth (240 ml / 1 cup)
  • 1 preserved lemon, rinsed and thinly sliced (remove seeds)
  • 1 cup green olives, pitted (such as Castelvetrano or Queen olives)
  • Fresh cilantro or parsley, chopped, for garnish

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides. (5 minutes)
  2. Heat olive oil in your tagine or Dutch oven over medium-high heat. Add chicken thighs skin-side down and cook until golden brown, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside. (10-12 minutes)
  3. Lower heat to medium, add sliced onions and garlic to the pot. Stir occasionally until softened and translucent, about 5 minutes. Stir in ground ginger, cumin, turmeric, smoked paprika, and cinnamon. Cook the spices for another minute until fragrant. (7 minutes)
  4. Pour in the chicken broth, scraping up any browned bits stuck to the bottom. Bring to a gentle simmer. (3 minutes)
  5. Nestle the browned chicken thighs back into the pot. Scatter the sliced preserved lemons and olives evenly over the top. Cover the tagine or pot with its lid. (2 minutes)
  6. Reduce heat to low and let everything cook gently for 35-40 minutes. Check once halfway, spoon some sauce over the chicken. (40 minutes)
  7. Taste the sauce and adjust seasoning with salt or pepper if needed. Sprinkle chopped fresh cilantro or parsley on top before serving. (5 minutes)

Notes

If using boneless chicken thighs, reduce simmer time to 25-30 minutes to avoid drying out. Rinse preserved lemons to reduce saltiness. Use fresh spices for best flavor. If sauce is too thin at the end, remove lid and simmer a few extra minutes to thicken. Adjust salt after tasting due to saltiness from olives and preserved lemons.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemon, olives, chicken thighs, slow simmer, North African cuisine, easy Moroccan recipe, comfort food

Find it online: https://perkypan.com/savory-moroccan-chicken-tagine-recipe-with-preserved-lemon-and-olives-easy-guide/