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Moroccan cuisine is a vibrant tapestry of flavors, aromas, and colors that reflects the country's rich history and diverse cultural influences. One of the most iconic representations of this culinary tradition is the tagine, a slow-cooked stew that embodies the essence of North African cooking. The Zesty Chicken Tagine with Olives and Lemons is a shining example of this genre, showcasing the art of balancing aromatic spices, savory meats, and tangy ingredients. This dish is not only a feast for the senses but also a versatile meal that suits a variety of occasions, from intimate weeknight dinners to festive gatherings with family and friends.
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Chicken Tagine Recipe with Olives and Lemons

Step into the world of Moroccan cuisine with Zesty Chicken Tagine featuring Olives and Lemons. This iconic dish showcases tender chicken infused with aromatic spices, briny olives, and zesty preserved lemons, creating a flavor explosion. Perfect for any occasion, it's a complete meal that fosters shared dining experiences. Explore the rich history and Traditional tagine cooking method while you enjoy this delightful recipe! #MoroccanCuisine #ChickenTagine #Foodie #Recipe #Cooking

Ingredients

4 chicken thighs, bone-in and skin-on

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon cumin

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (optional)

2 cups low-sodium chicken broth

1 cup green olives, pitted and halved

1 large preserved lemon, rinsed and cut into wedges

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley, chopped for garnish

Instructions

Prepare the Chicken: Rinse the chicken thighs under cold water and pat them dry. Season both sides generously with salt and pepper.

    Sauté the Onions: In a large, heavy-bottomed tagine or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes. Stir in the garlic and cook for an additional minute until fragrant.

      Brown the Chicken: Increase the heat to medium-high and add the seasoned chicken thighs to the pot, skin side down. Sear them until golden brown, approximately 4-5 minutes per side. You may need to do this in batches to avoid overcrowding the pot. Once browned, remove the thighs and set them aside.

        Build the Flavor Base: In the same pot, reduce the heat to medium and add the ginger, cinnamon, cumin, turmeric, and cayenne pepper (if using). Stir and cook for about 1 minute until the spices are well combined and fragrant.

          Add Liquid and Chicken: Pour in the chicken broth, scraping any browned bits off the bottom of the pot. Return the chicken thighs to the pot and nestle them into the liquid. Bring the mixture to a simmer.

            Incorporate the Olives and Lemons: Add the halved olives and preserved lemon wedges. Cover the pot with a lid or a large piece of foil, and lower the heat to maintain a gentle simmer. Cook for 40-50 minutes, or until the chicken is fork-tender and fully cooked through.

              Finish and Serve: Once the chicken is cooked, taste the sauce and adjust seasoning if necessary. If you prefer a thicker sauce, remove the chicken and simmer the sauce uncovered for an additional 10 minutes. Garnish with chopped cilantro or parsley.

                Enjoy: Serve the Chicken Tagine with steamed couscous, rice, or crusty bread to soak up the flavorful sauce.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4