Chicken Tagine Recipe with Olives and Lemons

Discover the exotic flavors of Moroccan Chicken Tagine with Olives and Preserved Lemons! This savory dish combines tender chicken thighs, aromatic spices, and tangy preserved lemons for a delightful meal. Sear the chicken to golden perfection, sauté vibrant onions and garlic, and let everything simmer together for a rich sauce. Garnish with fresh cilantro and toasted almonds, and serve it with fluffy couscous or crusty bread. Perfect for impressing at dinner!

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Ingredients

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

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground cinnamon

1/2 teaspoon saffron threads (optional)

1 teaspoon paprika

1/4 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup chicken stock

1/2 cup green olives, pitted and halved

1 preserved lemon, pulp removed and rind thinly sliced

1 cup fresh cilantro, chopped (for garnish)

1/4 cup almonds, toasted (for garnish)

Cooked couscous or crusty bread (for serving)

Instructions

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season generously with salt and black pepper.

Sear the Chicken: In a large tagine or heavy-bottomed pot, heat the olive oil over medium-high heat. When hot, add the chicken thighs, skin-side down. Sear for about 5-7 minutes until the skin is golden and crisp. Flip and cook for another 5 minutes. Remove the chicken and set aside.

Sauté Aromatics: In the same pot, add the chopped onions and garlic. Sauté for about 5 minutes until softened and translucent.

Add Spices: Lower the heat to medium, then stir in cumin, coriander, cinnamon, saffron (if using), paprika, and cayenne pepper. Cook for about 1 minute until fragrant.

Deglaze and Simmer: Pour in the chicken stock, scraping up any brown bits from the bottom of the pot. Bring to a simmer.

Combine Ingredients: Return the seared chicken to the pot, nestling it into the sauce. Add the halved olives and sliced preserved lemon on top.

Cook: Cover the tagine or pot and let it cook on low heat for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. You can add a bit more stock if it becomes too dry.

Serve: Once done, sprinkle the dish with fresh cilantro and toasted almonds. Serve with fluffy couscous or crusty bread to soak up the delicious sauce.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6