Name: Moroccan Chicken Tagine
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 1 whole chicken (cut into pieces (or 4 legs and 2 breasts)); 0.33 cup olive oil; 1 pound yellow onions (sliced paper thin, two very large onions); 1 bunch fresh cilantro (tied with twine); 6 cloves fresh garlic (pressed or finely minced); 2 teaspoons freshly grated ginger; 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; 0.5 teaspoon sea salt; 0.5 teaspoon saffron threads (crumbled); 1 cup green and red Greek olives (or just green); 1 - 2 preserved lemon (quartered)

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Moroccan Chicken Tagine is a beloved dish that brings together tender chicken, briny olives, and zesty preserved lemons for a bold, unforgettable flavor.

Slow-cooked in a tagine or heavy pot, the magic happens as the ingredients meld into a rich, aromatic stew.

Moroccan spiced chicken pieces, sliced onions, olives, and lemon wedges in a serving dish.

Whether you’re familiar with Moroccan cuisine or trying it for the first time, chicken tagine is a must-try dish that’s as comforting as it is delicious.

Ingredients

Chicken: For the best results, bone-in chicken is the way to go. Why? The bones add depth to the flavor and help the meat stay moist during the slow cooking process. Whole cut-up chicken, thighs, or drumsticks work wonderfully in this dish.
Cilantro: Offers a lighter, citrusy contrast to balance the richness of the dish.
Fresh Ginger: Adds warmth and a hint of zing.
Turmeric: Brings a golden color and mild, peppery notes.
Olives: Green olives are the most traditional choice for chicken tagine. Their salty, slightly bitter flavor cuts through the richness of the dish. Look for quality brined green olives – avoid canned ones when possible. I used mixed olives for added color.
Preserved Lemons: These are a Moroccan staple. They’re tangy, salty, and slightly sweet, adding a depth of flavor you can’t get from regular lemons. The peel is soft and bursting with flavor after months of curing in salt. If you don’t have preserved lemons, you can use fresh lemon slices as a substitute.

Check out the printable recipe card below for the complete recipe and detailed instructions.

Serving platter with Moroccan tagine with chicken, olives, and preserved lemon wedges.

How to make Moroccan Chicken Tagine

Place your tagine (or a Dutch oven) over medium heat. Add olive oil and sliced onions.

Cover with lid and cook until they’re soft and translucent, about 10 minutes.

Sliced onions and olive oil in Dutch oven.

Sprinkle the minced garlic, ginger, saffron, turmeric, salt, and pepper over the onions. Stir to combine.

Sautéed onion, garlic, turmeric, and peper in Dutch oven.

Place the chicken in the pot skin-side down and brown for 10-15 minutes stirring occasionally.

Browned chicken pieces and sliced onions in Dutch oven.

Pour in one cup of water and place tied bundle of cilantro over the chicken. Bring to a boil then cover, reduce heat to medium-low, and cook until the chicken is tender and almost ready to fall of the bones, 45-50 minutes. Do not allow the chicken to scorch, adjust the heat accordingly.

Bunch of cilantro over chicken and onions in large pot.

Once cooked, remove chicken and cilantro from the pot. Transfer chicken to a plate and discard the cilantro.

Reduce sauce over medium heat until reduced, about 20 minutes, stirring occasionally to prevent the onions from sticking to the bottom of the pan and burning.

Add the preserved lemon wedges and olive to the onion sauce mixture, stir to combine. Heat over medium-low heat for 10 minutes. Return chicken to the pan to warm through.

Place chicken on a serving platter, and pour the sauce over the top. Serve with French Fries, couscous, rice and warm flatbread.

Chicken leg topped with Moroccan sauce with olives and lemon.

Each bite is a perfect blend of savory spices, tender chicken, and tangy preserved lemons. It’s hearty, flavorful, and comforting, offering a taste of Morocco right in your kitchen.

Recipe Inspiration

My daughter had an incredibly delicious Lamb Tagine while she was in Belgium, and wanted to see if I could recreate it. Sure….. why not…..I didn’t try it, but that should be easy…..right? I had trouble finding lamb so I switched to chicken – and she loved it!

During my research, French Fries seemed to be a common side dish to serve with Tagine. I love French Fries, so I thought what the heck! The sauce on the fries was indeed quite delicious. Feel free to substitute Couscous if you desire a healthier meal. Choose whatever will make your Scorpio date happiest! This meal is for them remember?

Did you know that Ginger is a documented aphrodisiac in the section on rituals in the Kama Sutra? I did not. The health benefits of Ginger may also be better for men than Viagra!

Expert Tips

Try not to add any water as the chicken is cooking. The chicken will baste in it’s own juices.
Tagines shine with slow cooking. Low heat makes the chicken tender and gives the spices time to meld beautifully. Don’t rush it!
Place onions at the bottom of the tagine. This prevents the chicken from sticking and allows the flavors to steam upward.
This dish is traditionally made with a preserved lemon. I could not find them anywhere so I substituted a fresh lemon with a pinch of salt and it was delicious.
You can also make this dish in a Traditional Tagine according to manufactures instructions.

More delicious Moroccan recipes in this meal

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Enjoy!!