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Moroccan Chicken Tagine Recipe Easy Flavorful Dinner with Preserved Lemons

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A flavorful Moroccan chicken tagine featuring preserved lemons, aromatic spices, and tender chicken thighs, perfect for a cozy and exotic dinner.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900 grams)
  • 1 to 2 preserved lemons, quartered and seeds removed
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken broth or water (240 ml)
  • A handful fresh cilantro, chopped
  • ½ cup green olives (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Thinly slice the onion and mince the garlic. Quarter the preserved lemons, removing any seeds.
  2. Heat olive oil over medium heat in a tagine or Dutch oven. Place chicken thighs skin-side down and cook until golden brown, about 4-5 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  3. In the same pot, add sliced onions and a pinch of salt. Cook until softened and slightly caramelized, about 5-7 minutes. Add garlic and all spices (cumin, coriander, paprika, ginger, turmeric, cinnamon). Stir constantly for 1-2 minutes until fragrant.
  4. Pour in chicken broth or water, scraping up browned bits from the bottom. Nestle browned chicken thighs back into the pot. Add quartered preserved lemons and olives if using. Bring to a gentle simmer.
  5. Cover with lid and reduce heat to low. Simmer gently for 35-40 minutes until chicken is tender and flavors meld.
  6. Taste sauce and adjust salt and pepper if needed. Sprinkle chopped cilantro over the top. Serve hot with couscous, rice, or crusty bread.

Notes

If the sauce is too thin after cooking, remove the chicken and simmer the sauce uncovered for a few minutes to thicken. Remove lemon seeds to avoid bitterness. Use medium heat to brown chicken properly and avoid overcrowding the pan. Slow simmering is key for tender chicken and flavor infusion. Can be made in a slow cooker on low for 4-5 hours after browning chicken.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemons, chicken thighs, slow simmer, North African cuisine, easy dinner, flavorful chicken, tagine recipe

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