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–+ servings
image of fresh chicken thighs onions garlic olive oil chicken stock preserved lemons green olives carrots chickpeas dried apricots fresh parsley cilantro ground cumin ginger paprika turmeric cinnamon saffron threads almonds arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden cutting boards under soft daylight
katya bou

Authentic Moroccan Chicken Tagine with Preserved Lemons and Olives

This authentic Moroccan Chicken Tagine transports you to a spice market with every bite. Featuring warm spices, preserved lemons, green olives, and dried apricots, this comforting stew is perfect for a cozy family dinner. Made easily in a Dutch oven without special equipment.
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Prep Time 20 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Moroccan, North African
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 3-4 lbs bone-in, skin-on chicken thighs or whole chicken cut into pieces
Aromatics & Base
  • 2 medium yellow onions thinly sliced
  • 4-5 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter or ghee
Liquid & Signature Flavors
  • 3 cups chicken stock or broth
  • 1/2 cup preserved lemons pulp removed, rind rinsed and cut into quarters
  • 1 cup green olives pitted
  • 1/2 cup dried apricots or equivalent prunes/raisins
Spices
  • 1 tablespoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika sweet
  • 1/2 teaspoon cinnamon
  • 1 pinch saffron threads optional but highly recommended
Herbs & Seasoning
  • 1 cup freshly chopped parsley divided
  • 1 cup freshly chopped cilantro divided
  • salt
  • freshly cracked black pepper
Optional Additions
  • 1 can chickpeas 15 oz, rinsed and drained

Equipment

  • Dutch Oven
  • Chef's Knife
  • cutting board,

Method
 

  1. Pat the chicken pieces very dry with paper towels. In a small bowl, combine all the dry spices (ginger, turmeric, cumin, paprika, cinnamon, salt, and pepper). Rub this spice mixture generously all over the chicken. Allow it to sit while you prepare the aromatics.
  2. Heat the olive oil and butter (or ghee) in a large Dutch oven over medium-high heat. Place the chicken, skin-side down, in the hot fat. Do not overcrowd the pot. Sear until the skin is golden brown and crisp, about 5-7 minutes. Flip and sear for an additional 2 minutes on the other side. Remove the chicken and set aside on a plate.
  3. Reduce the heat to medium. Add the sliced onions to the pot, scraping up any brown bits from the bottom (this is fond, pure flavor). Sauté for 8-10 minutes, until the onions are soft, translucent, and starting to caramelize. Add the minced garlic and half of the fresh parsley and cilantro. Cook for 1 minute until fragrant.
  4. Return the seared chicken to the pot. Sprinkle in any remaining spice mix. Pour in the chicken stock, ensuring the liquid comes about halfway up the sides of the chicken pieces. Add the rinsed preserved lemon pieces and the dried apricots. Bring the mixture to a gentle simmer.
  5. Reduce the heat to low, cover the pot tightly with its lid. Let the tagine braise gently for 45 minutes to 1 hour, or until the chicken is falling-off-the-bone tender. If using boneless chicken, check for doneness after 30 minutes.
  6. Stir in the green olives and the rinsed chickpeas (if using). Cook uncovered for an additional 10-15 minutes to allow the sauce to thicken slightly and the flavors of the olives to infuse the stew.
  7. Taste and adjust the seasoning, adding a touch more salt if needed (remember preserved lemons are salty). Sprinkle with the remaining fresh parsley and cilantro just before serving. Serve hot, ideally over fluffy couscous or rice.

Nutrition

Calories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 140mgSodium: 1200mgPotassium: 600mgFiber: 5gSugar: 12gVitamin A: 1500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Tip: For a deeper flavor, marinate the seasoned chicken for at least 2 hours, or ideally overnight. This is especially helpful if you're aiming for a truly authentic taste. Also, if you don't have preserved lemons, you can substitute with thin slices of fresh lemon, lemon zest, and a bit of extra salt, though the unique umami will be different.
Variations: Add diced carrots, bell peppers, or sweet potatoes for more vegetables. For a vegan version, replace the chicken with chunks of butternut squash, sweet potatoes, and extra chickpeas, using vegetable broth instead of chicken stock.
Serving Suggestions: Serve with fluffy couscous, crusty bread, or rice. A simple cucumber and tomato salad or blanched green beans provide a refreshing contrast. Offer harissa or chili flakes on the side for those who like heat. Garnish with toasted slivered almonds or pine nuts for added crunch.
Storage: Store cooled tagine in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the sauce is too thick.
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