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Savory Moroccan Chicken Tagine with Preserved Lemons

Moroccan chicken tagine with preserved lemons - featured image
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A flavorful Moroccan chicken tagine slow-simmered with preserved lemons, olives, and warm spices, delivering tender, juicy meat with a bright, tangy finish.

Ingredients

Scale
  • 3 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 to 2 preserved lemons, quartered and seeds removed
  • 1 cup (150 g) pitted green olives
  • 1 cup (240 ml) chicken broth
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (for garnish)
  • A handful fresh parsley, chopped (for garnish)

Instructions

  1. Pat chicken thighs dry with paper towels and season generously with salt and pepper. (5 minutes)
  2. Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown chicken thighs skin-side down in batches without crowding, about 5–7 minutes per side. Transfer to a plate. (15 minutes)
  3. Lower heat to medium. Add sliced onion and sauté until soft and translucent, about 8 minutes. Stir in minced garlic and cook for 1 minute until fragrant. (10 minutes)
  4. Add cumin, coriander, ground ginger, smoked paprika, and ground cinnamon. Cook for about 1 minute to bloom the spices.
  5. Return browned chicken to the pot. Add chicken broth, preserved lemons, and green olives. Bring to a gentle simmer. (5 minutes)
  6. Cover pot with lid, reduce heat to low, and simmer gently for 45 to 60 minutes, checking occasionally and adding water or broth if needed, until chicken is tender and infused with flavors.
  7. Taste and adjust seasoning with salt and pepper. Sprinkle chopped cilantro and parsley on top before serving. (5 minutes)

Notes

If the sauce is too thin at the end, simmer uncovered for a few minutes to thicken. Use bone-in, skin-on chicken for best flavor and moisture. If preserved lemons are unavailable, substitute with lemon zest and lemon juice plus a pinch of salt. Avoid over-stirring to keep chicken and olives intact.

Nutrition

Keywords: Moroccan chicken tagine, preserved lemons, slow-cooked chicken, North African recipe, easy tagine recipe, chicken thighs, Mediterranean spices

Find it online: https://cheerycrisp.com/savory-moroccan-chicken-tagine-with-preserved-lemons-easy-recipe-for-beginners/