Introduction
Fragrant spices, slow-cooked tenderness, and centuries of culinary tradition—Chicken Tagine with Preserved Lemons and Olives is Moroccan comfort food at its finest. Named after the earthenware pot it’s cooked in, this dish is a cornerstone of Moroccan hospitality, often served at family gatherings and festive meals.
It’s more than a recipe—it’s a sensory journey through North Africa.
The Story Behind the Tagine
The word “tagine” refers to both the dish and the unique conical clay pot used to cook it. The shape allows steam to circulate, keeping the food moist and flavorful. Tagines have Berber origins and are commonly cooked over charcoal or an open flame in Moroccan homes.
The version with chicken, preserved lemons, and olives is especially beloved in cities like Fez and Marrakech, combining the brightness of citrus with the deep umami of olives and aromatic spices.
Why It’s Special
- Preserved lemons offer a bold, tangy-salty flavor unique to Moroccan cuisine.
- Olives provide richness and depth.
- Spices like ginger, turmeric, and saffron create a warm, golden sauce.
- It’s traditionally served with warm, crusty bread—perfect for scooping up every drop.
Ingredients (Serves 4–5)
- 1 whole chicken (cut into pieces) or 5–6 bone-in chicken thighs
- 2 preserved lemons (rinsed, pulp removed, peel sliced)
- 1 cup green or purple olives (Moroccan-style if available)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon (optional)
- A pinch of saffron threads (soaked in warm water) or ½ tsp ground saffron
- Salt and black pepper, to taste
- 3 tbsp olive oil
- Fresh cilantro and parsley, chopped (for garnish)
- 1 cup water or chicken broth
Instructions
- Marinate the Chicken
In a bowl, combine chicken with ginger, turmeric, black pepper, a bit of salt, garlic, saffron, and 2 tablespoons olive oil. Let it marinate for at least 1 hour (overnight if possible). - Cook the Base
Heat the remaining oil in a tagine or heavy pot. Add chopped onion and cook until soft. Add the marinated chicken pieces and sear until lightly golden on all sides. - Simmer Gently
Add preserved lemon peel, olives, and about 1 cup water or broth. Cover and let it simmer on low heat for 1–1.5 hours, turning chicken occasionally. If using a tagine, keep heat gentle and consistent. - Garnish and Serve
Once the chicken is tender and the sauce is thickened, sprinkle with chopped cilantro and parsley. Serve hot with Moroccan bread or couscous.
Tips & Substitutions
- Don’t skip the preserved lemons—they’re key! If unavailable, you can make a quick version or use a touch of lemon zest and juice (though it won’t be quite the same).
- Use a Dutch oven if you don’t have a traditional tagine pot.
- Add potatoes or carrots for a heartier variation.
Cultural Connection
In Morocco, food is love. A tagine isn’t just about nourishment—it’s about community, tradition, and storytelling. It’s typically served family-style, with everyone gathered around, tearing bread and sharing from the same dish. Making this dish at home is a way to bring that warm, welcoming Moroccan spirit to your own kitchen.
