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Chicken Tagine

Chicken Tagine

Chicken Tagine is a Moroccan classic that combines tender chicken with warm spices, briny olives, and preserved lemons for a dish that is both comforting and exotic. Slowly simmered to perfection, it balances savory, tangy, and aromatic flavors—perfect for family dinners or elegant gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, LUNCH
Cuisine: moroccan
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Marinade & Chicken
  • 5 cloves garlic, finely chopped
  • 1/4 teaspoon saffron threads, lightly crushed
  • 1/2 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1 whole chicken, cut into 8–10 pieces
For Cooking
  • 2 tablespoons extra-virgin olive oil
  • 3 medium onions, thinly sliced
  • 1 stick cinnamon
  • 8 Kalamata olives, pitted and halved
  • 8 green olives, cracked and halved
  • 1 large preserved lemon, pulp removed, peel sliced into strips or 3 small preserved lemons
  • 1 cup chicken stock
  • 1/2 fresh lemon, juiced
For Garnish
  • 1 tablespoon fresh flat-leaf parsley, finely chopped

Method
 

  1. Marinate the Chicken: Mix garlic, saffron, ginger, paprika, cumin, turmeric, salt, and pepper. Rub over chicken. Cover and refrigerate for 3–4 hours or overnight.
  2. Brown the Chicken: Heat olive oil in tagine or skillet. Brown chicken on all sides, then remove and set aside.
  3. Cook the Onions: Add sliced onions to the same skillet. Cook for 15 minutes until soft and golden. Stir in the cinnamon stick.
  4. Layer the Tagine: Place chicken on onions. Scatter olives and preserved lemon strips around.
  5. Simmer with Stock: Mix chicken stock with lemon juice. Pour over chicken. Cover and cook on low for 30 minutes until chicken is tender and sauce slightly thickened.
  6. Finish and Serve: Sprinkle parsley on top. Serve hot with couscous, bread, or rice.

Notes

If preserved lemons are unavailable, substitute with fresh lemon zest and a pinch of salt. Marinate chicken a day ahead for convenience. Keep the flame low for best flavor. Use only one type of olive if preferred.