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Moroccan cuisine is renowned for its vibrant flavors, aromatic spices, and intricate culinary techniques that reflect the rich tapestry of cultural influences from Africa, the Mediterranean, and the Middle East. Among its many culinary treasures, Moroccan Chicken Tagine with Olives and Preserved Lemons stands out as a quintessential dish that embodies the essence of this North African culinary heritage.

Chicken Tagine Recipe with Olives and Lemons

Experience the vibrant flavors of Morocco with this delicious Chicken Tagine! Tender chicken thighs simmered with aromatic spices, olives, and preserved lemons create a mouthwatering dish that's perfect for any dinner. This recipe is simple to follow and yields a comforting meal in just over an hour. Serve it over fluffy couscous or with crusty bread for a delightful feast. Perfect for impressing guests or enjoying a cozy night in!
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Ingredients
  

4 chicken thighs (bone-in, skin-on for more flavor)

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon paprika

½ teaspoon saffron threads (optional, soaked in 1 tablespoon warm water)

Salt and pepper to taste

1 ½ cups chicken broth

1 cup green olives, pitted and sliced

2 preserved lemons, quartered (rinsed and seeds removed)

1 cup diced tomatoes (fresh or canned)

Fresh cilantro or parsley for garnish

Instructions
 

Prepare the Chicken: Season the chicken thighs generously with salt and pepper. Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Sear the chicken pieces on both sides until golden brown, about 5-7 minutes per side. Remove and set aside.

    Cook Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until soft and translucent. Add the minced garlic, ground ginger, cumin, cinnamon, paprika, and saffron (if using). Stir well and cook for another 2 minutes until fragrant.

      Add Chicken and Broth: Return the seared chicken to the pot. Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a simmer, scraping any browned bits from the bottom.

        Add Olives and Lemons: Once simmering, gently tuck the olives and preserved lemons around the chicken. Cover the tagine or pot with a lid.

          Slow Cook: Reduce heat to low and let it simmer for about 45 minutes, or until the chicken is tender and cooked through. Optionally, you can transfer it to a preheated oven (300°F) for the same amount of time.

            Garnish and Serve: Once done, taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro or parsley before serving. Serve hot over fluffy couscous or with crusty bread.

              Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 4