Moroccan Chicken Tagine
A comforting Moroccan dish slow-cooked with bone-in chicken, preserved lemons, olives, onions, and a mix of fragrant spices. Ideal for sharing and full of rich, layered flavors.
Equipment
- Tagine pot or Dutch oven
Ingredients
Main Ingredients
- 4–6 pieces bone-in chicken thighs or drumsticks preferred
- 2 yellow onions finely chopped
- 3–4 cloves garlic minced
- 1 preserved lemon quartered
- 1 cup green olives pitted
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1/2 tsp paprika (optional)
- saffron threads soaked in warm water, optional
- 2–3 tbsp olive oil
- salt and black pepper to taste
- 1/2 cup water or chicken broth
- fresh parsley and cilantro chopped, divided for cooking and garnish
Instructions
- Marinate the chicken with spices, garlic, herbs, and olive oil for at least 30 minutes or overnight.
- In a tagine pot or Dutch oven, sauté chopped onions in olive oil until soft and golden.
- Brown the marinated chicken pieces in the same pot on both sides.
- Add water or broth, preserved lemons, olives, and any remaining herbs. Cover and simmer on low for 45–60 minutes.
- Baste chicken occasionally with sauce. Once tender and the sauce is thickened, remove from heat.
- Garnish with fresh herbs and serve hot with bread or couscous.
Notes
Tagine tastes even better the next day. Add toasted almonds or caramelized onions for extra flair.