Go Back
Chicken Tagine With Preserved Lemon and Olives Recipe
Ash Tyrrell

Chicken Tagine With Preserved Lemon and Olives Recipe

I recently made this Chicken Tagine With Preserved Lemon and Olives recipe, and it instantly became one of my favorite comforting dinners. The chicken turned incredibly tender, while the preserved lemons added a bright and tangy flavor that balanced the savory spices perfectly. I loved how the olives brought a salty richness that made every bite exciting.
Print Recipe Pin Recipe
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs or drumsticks – Bone-in chicken stays juicy and gives the sauce more flavor.
  • 2 tablespoons olive oil – Use good-quality olive oil for a smoother and richer taste.
  • 1 large onion thinly sliced – Onions melt into the sauce and add natural sweetness.
  • 4 garlic cloves minced – Fresh garlic gives the dish a stronger aroma than jarred garlic.
  • 1 teaspoon ground ginger – Adds warm earthy flavor that pairs beautifully with lemon.
  • 1 teaspoon turmeric – Gives the tagine its golden color and subtle depth.
  • 1 teaspoon paprika – Adds mild smokiness and richness.
  • ½ teaspoon ground cumin – Brings warmth and authentic Moroccan flavor.
  • ½ teaspoon black pepper – Freshly cracked pepper works best for stronger flavor.
  • 1 teaspoon kosher salt – Adjust according to the saltiness of the olives.
  • 1 cup chicken broth – Keeps the chicken tender and creates a flavorful sauce.
  • 1 preserved lemon rinsed and sliced – The key ingredient that adds tangy brightness.
  • 1 cup green olives – Use pitted olives for easier serving.
  • 2 tablespoons chopped fresh parsley – Adds freshness and color at the end.
  • 2 tablespoons chopped cilantro – Balances the richness with herbal flavor.
  • 1 small cinnamon stick optional – Gives a subtle sweet warmth to the sauce.
  • 1 tablespoon lemon juice – Enhances the citrus notes before serving.

Method
 

  1. Pat the chicken dry with paper towels before seasoning it with salt, pepper, turmeric, ginger, paprika, and cumin. This helps the spices stick evenly to the meat. Let the chicken sit for a few minutes so the flavors begin soaking in.
  2. Heat olive oil in a Dutch oven or tagine pot over medium heat. Add the sliced onions and cook until soft and lightly golden. Stir in the garlic and cook briefly until fragrant without letting it burn.
  3. Place the seasoned chicken pieces into the pot skin-side down. Cook until lightly browned on both sides for extra flavor and color. Browning also helps lock in moisture during simmering.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the cinnamon stick, preserved lemons, and olives to the pot. These ingredients slowly flavor the broth while the chicken cooks.
  5. Reduce the heat to low and cover the pot with a lid. Let the chicken simmer gently until tender and fully cooked through. The sauce should thicken slightly while becoming rich and aromatic.
  6. Remove the lid and stir in chopped parsley, cilantro, and fresh lemon juice. Taste the sauce and adjust seasoning if needed. The herbs brighten the dish and add fresh flavor before serving.
  7. Transfer the chicken and sauce to a serving dish or traditional tagine platter. Spoon extra sauce over the top for maximum flavor. Serve warm with couscous, rice, or crusty bread

Notes

  • I always brown the chicken well because it adds a richer taste to the sauce.
  • I like rinsing preserved lemons lightly so the dish does not become overly salty.
  • I found that simmering slowly on low heat makes the chicken extra tender.
  • I sometimes add a small pinch of saffron when I want deeper Moroccan flavor.
  • I prefer using fresh herbs at the end because they keep the dish bright and fresh.
  • I usually let the tagine rest for 10 minutes before serving so the flavors settle beautifully.