Authentic Moroccan Chicken Tagine with Preserved Lemon and Olives

Authentic Moroccan Chicken Tagine with Preserved Lemon and Olives

Welcome to Morocco Dish If there is one recipe that defines the heart, soul, and rich heritage of Moroccan home cooking, it is the classic Tagine. A tagine is both the name of the iconic shallow clay pot with a cone-shaped lid and the slow-cooked savory stew prepared inside it.

Today, we are sharing one of Morocco's most beloved dishes: Chicken Tagine with Preserved Lemons and Green Olives. It features tender, juicy chicken infused with aromatic spices, balanced by the bright, tangy punch of preserved lemon and the rich savoriness of olives.

Tip for Home Cooks: While cooking in a traditional clay or earthenware tagine gives the most authentic experience, you can easily prepare this recipe using a heavy-bottomed pot or Dutch oven if you don't own a tagine. A heavy pot retains and distributes heat evenly, producing a deliciously rich and tender result!

🛒 Ingredients

1 kg (2.2 lbs) Chicken: Cut into pieces (bone-in, skinless works best).

1 Large Yellow Onion: Finely diced or grated.

3 Cloves Garlic: Minced or crushed.

Fresh Herbs: 3 tablespoons of finely chopped fresh cilantro and parsley combined.

Spices:

1 teaspoon ground ginger

1 teaspoon ground turmeric

½ teaspoon black pepper

Pinch of saffron threads (steeped in 2 tablespoons of warm water)

Salt to taste (use sparingly, as preserved lemons and olives are naturally salty)

Moroccan Touch:

1 preserved lemon (quarters, seeds removed)

1 cup unpitted green olives

3 tablespoons extra virgin olive oil

⅓ cup water

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Marinate (Charmoula)

In a large bowl, mix the minced garlic, chopped cilantro, parsley, ginger, turmeric, black pepper, saffron water, salt, and 1 tablespoon of olive oil. Rub the marinade thoroughly all over the chicken pieces. For the best flavor, cover and let it marinate in the refrigerator for at least 30 minutes.

Step 2: Build the Base

Place your tagine (or heavy-bottomed pot) over low heat. Add the remaining 2 tablespoons of olive oil and spread the diced onions evenly across the bottom. The onions create a sweet bed that prevents the chicken from sticking and forms a rich sauce (dgmira).

Step 3: Arrange and Start Cooking

Arrange the marinated chicken pieces neatly on top of the bed of onions. Pour any remaining marinade left in the bowl over the chicken, then add ⅓ cup of water around the edges (avoid pouring directly over the chicken to keep the marinade intact). Cover the tagine or heavy pot with its lid.

Step 4: Slow Simmer

Cook on low heat for about 40 to 45 minutes. Halfway through cooking, gently turn the chicken pieces over once. The chicken and onions will release their natural juices, creating a flavorful liquid.

Step 5: Add Lemons & Olives

Once the chicken is tender and nearly cooked, add the preserved lemon quarters and green olives around the chicken. Cover again and simmer for an additional 10 to 15 minutes until the sauce reduces and thickens into a rich, glossy gravy.

Step 6: Serve

Remove from heat and let it rest for 5 minutes. Serve warm directly in the tagine (or on a serving platter) alongside fresh, crusty Moro

ccan bread (khobz) for dipping into the delicious sauce!