Moroccan Chicken Tagine with Preserved Lemons and Olives | Bright, Savory One-Pot Dinner
- October 18, 2025
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Fragrant Moroccan Chicken Tagine with preserved lemons and green olives — bright, savory, and cozy. A one-pot dinner ready in about 60 minutes.
⏱ Recipe Information
- Prep time: 15 minutes Cook time: 45 minutes Total time: 60 minutes Servings: 4
- Calories: ~520 kcal per serving Cuisine: Moroccan Difficulty: Easy–Medium
This Moroccan Chicken Tagine layers turmeric, ginger, garlic, and cumin with briny green olives and the sunshine kick of preserved lemons. Serve with fluffy couscous or crusty bread to soak up the aromatic sauce.
Ingredients (Moroccan Chicken Tagine)
- 1.2 kg chicken thighs and drumsticks, skin-on or off
- 2 tbsp olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tsp ground ginger
- 1.5 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/2 tsp salt, plus more to taste
- 1 cinnamon stick (optional)
- 1 cup low-sodium chicken stock
- 1 preserved lemon, pulp removed, rind rinsed and thinly sliced
- 3/4 cup green olives (Picholine or Castelvetrano), rinsed
- Small bunch fresh cilantro and parsley, chopped (divided)
- Juice of 1/2 lemon, to finish
- Cooked couscous or crusty bread, to serve
Instructions
- Season and brown: Pat chicken dry and season lightly with salt and pepper. Heat olive oil in a wide heavy pot or tagine over medium-high. Brown chicken 3–4 minutes per side. Transfer to a plate.
- Sweat aromatics: Reduce heat to medium. Add onion and a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic, ginger, turmeric, cumin, paprika, and cinnamon stick. Cook 30–45 seconds until fragrant.
- Simmer: Return chicken to the pot. Add chicken stock and half of the chopped herbs. Bring to a gentle simmer, cover, and cook 25–30 minutes, turning once, until chicken is tender.
- Finish with lemons and olives: Stir in preserved lemon rind and olives. Simmer uncovered 5–7 minutes to meld flavors and slightly thicken the sauce. Adjust salt and pepper. Remove cinnamon stick.
- Serve: Stir in remaining herbs and a squeeze of fresh lemon juice. Serve hot with couscous or bread.
🍋 Click for Chef’s Bonus Twist
Saffron boost: Bloom a pinch of saffron in warm stock for deeper aroma and color.
Vegetable add-ins: Add carrot rounds and sliced fennel for a heartier tagine.
Chickpea stretch: Stir in a can of chickpeas (rinsed) during the last 10 minutes.
Substitutions
- Preserved lemons: Use fresh lemon zest + juice and a few capers for briny depth.
- Green olives: Kalamata work; reduce added salt slightly.
- Chicken cuts: Boneless thighs work; reduce simmer by ~5–8 minutes.
Storage & Reheating
- Refrigerate: 3–4 days in an airtight container.
- Freeze: Up to 2 months. Thaw overnight in the fridge.
- Reheat: Simmer gently with a splash of water or stock.
Nutrition & Health Benefits
- Anti-inflammatory spices: Turmeric and ginger.
- Healthy fats: Olives and olive oil.
- Protein: Satiating and supports maintenance.
- Approx per serving: 520 kcal • Protein 34 g • Carbs 12 g • Fat 36 g
Frequently Asked Questions
Can I make it ahead?
Yes. Tastes even better the next day. Add fresh herbs and lemon juice just before serving.
What if I don’t have preserved lemons?
Use zest + juice of fresh lemon and a few capers.
Slow cooker?
Brown aromatics and chicken first, then Low 4–5 hours. Add lemons and olives in the last 20 minutes.
Bright, savory, and comforting — this Moroccan Chicken Tagine is a weeknight winner. Serve with couscous and a crisp salad.
