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Moroccan Chicken Tagine
Laura

Moroccan Chicken Tagine

Authentic Moroccan Chicken Tagine with tender chicken thighs, aromatic spices, green olives, and preserved lemon. This traditional Moroccan dish delivers restaurant-quality flavors at home.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces bone-in, skin-on chicken thighs about 2.5 pounds, trimmed
  • 3 tablespoons extra virgin olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper adjust to taste
  • 8-10 threads saffron crushed
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper freshly ground
  • 1 whole preserved lemon rinsed, thinly sliced, pulp removed
  • ¾ cup green Moroccan olives pitted
  • 2 cups chicken broth or water
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Dutch oven or tagine pot
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Wooden spoon

Method
 

  1. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. Set aside.
  2. In a small bowl, combine cumin, coriander, turmeric, paprika, cinnamon, cayenne, and crushed saffron threads. Mix well and set aside.
  3. Heat olive oil in a large Dutch oven or tagine pot over medium-high heat until shimmering but not smoking.
  4. Place chicken thighs skin-side down in the hot oil. Cook without moving for 5-6 minutes until deep golden brown. Flip and brown the other side for 3-4 minutes. Remove chicken to a plate and reduce heat to medium.
  5. Add sliced onions to the same pot, scraping up browned bits. Cook until softened and translucent, 6-8 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
  6. Sprinkle spice mixture over onions, stirring constantly for 30 seconds to toast spices. Pour in chicken broth, scraping the bottom to release flavorful bits.
  7. Return chicken thighs to the pot, nestling them into the liquid. Add preserved lemon slices and green olives around the chicken. Liquid should come halfway up the chicken pieces.
  8. Bring to a gentle simmer, then reduce heat to low. Cover tightly and cook for 35-40 minutes until chicken reaches 165°F internally and becomes fork-tender.
  9. Remove the lid and increase heat to medium-high. Let sauce reduce for 5-7 minutes until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning.
  10. Garnish with fresh parsley and cilantro just before serving. Serve hot over couscous or with Moroccan bread.

Notes

  • Preserved lemons are essential for authentic flavor. Find them at Middle Eastern markets or substitute with fresh lemon zest plus 2 tablespoons lemon juice and extra ½ teaspoon salt.
  • Bone-in, skin-on thighs produce the juiciest results. If using boneless breasts, reduce braising time to 25 minutes.
  • Toast spices briefly in a dry pan before adding to unlock maximum aroma.
  • Leftovers taste even better the next day as flavors continue to meld. Store refrigerated for up to 4 days.