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Savory Moroccan Chicken Tagine Recipe with Preserved Lemon and Olives

Moroccan chicken tagine - featured image
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A comforting and aromatic Moroccan chicken tagine featuring tender chicken thighs simmered with preserved lemon, green olives, and a blend of warm spices. This easy and authentic recipe is perfect for weeknight dinners or dinner parties.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 3–4 garlic cloves, minced
  • 1 medium preserved lemon, finely chopped including rind
  • 1 cup (150 g) pitted green olives (Castelvetrano recommended)
  • 1 teaspoon ground cumin (freshly toasted and ground if possible)
  • 1 teaspoon ground coriander (freshly toasted and ground if possible)
  • ½ teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • 1 small cinnamon stick
  • 1 tablespoon honey
  • 1 ½ cups (360 ml) chicken stock (homemade or low-sodium store-bought)
  • A handful fresh cilantro, chopped (for garnish)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pat dry chicken thighs with paper towels and season generously with salt and pepper.
  2. Toast cumin and coriander seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Grind finely and mix with ground ginger and sweet paprika. Set aside.
  3. Heat olive oil in a heavy skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5-7 minutes until golden and crisp. Flip and cook the other side for 3 minutes. Remove chicken and set aside.
  4. Lower heat to medium. Add sliced onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add toasted spice mix, cinnamon stick, and honey. Cook for 1 minute to bloom spices. Pour in chicken stock, scraping up browned bits.
  6. Return chicken to skillet skin-side up. Scatter olives and chopped preserved lemon over the top.
  7. Cover skillet with lid or foil, reduce heat to low, and simmer gently for 35-40 minutes until chicken is tender and cooked through (internal temperature 165°F). Stir gently once or twice.
  8. Remove from heat, discard cinnamon stick, sprinkle chopped cilantro over the top. Adjust salt and pepper if needed. Serve hot.

Notes

Toast and grind your own cumin and coriander seeds for the freshest aroma. Rinse preserved lemon lightly before chopping to mellow saltiness. Brown chicken well for crispy skin and better flavor. Simmer low and slow to keep chicken tender. If sauce is too thin, simmer uncovered for 5-10 minutes to thicken. Use chicken thighs for best results; breasts tend to dry out.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemon, green olives, chicken thighs, easy Moroccan recipe, authentic tagine, weeknight dinner, gluten-free

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