Moroccan Chicken Tagine with Preserved Lemon and Olives

Difficulty: Easy to Medium   |   Servings: 4–6   |   Prep Time: 20 minutes   |   Cook Time: 1 hour 15 minutes

Introduction

Moroccan Chicken Tagine with Preserved Lemon and Green Olives is a timeless dish that reflects the soul of Moroccan cuisine. It's aromatic, tangy, and savory, typically prepared in a clay tagine but can also be cooked in a heavy pot. The combination of slow-cooked chicken, spices, preserved lemons, and olives creates an unforgettable meal that’s perfect for family dinners or festive occasions.

Ingredients

For the Chicken Marinade (Charmoula):

• 1 whole chicken (about 1.5 kg), cut into pieces OR 6 chicken thighs
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon ground black pepper
• ½ teaspoon saffron threads (optional)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 4 garlic cloves, minced
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt to taste

For Cooking:

• 2 large onions, thinly sliced
• 1 preserved lemon, quartered (remove pulp if preferred)
• 1 cup green or purple olives (pitted or whole)
• ½ cup water or chicken broth
• Extra chopped herbs for garnish

Instructions

1. Marinate the Chicken

1. In a large bowl or ziplock bag, mix all marinade ingredients together.
2. Add chicken pieces and coat well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Cook the Tagine

1. In a tagine or large heavy-bottomed pot, layer the sliced onions on the bottom.
2. Place the marinated chicken pieces over the onions. Pour in the remaining marinade.
3. Add the preserved lemon quarters and sprinkle the olives over the top.
4. Pour in ½ cup water or broth.
5. Cover with the lid and cook over low heat for about 1 hour 15 minutes, or until the chicken is tender and the sauce has thickened slightly. Occasionally spoon sauce over the chicken.

3. Serve

• Garnish with additional fresh herbs if desired.
• Serve hot with warm Moroccan khobz (bread), couscous, or steamed rice.

Tips & Variations

• No preserved lemons? Use fresh lemon slices with a pinch of salt, but the flavor will differ.
• Make it richer: Add a few potatoes or carrots halfway through cooking for a complete meal.
• Clay tagine tip: Always cook tagine over very low heat to prevent cracking, especially on gas stoves.

Nutrition (Per Serving)

• Calories: ~420
• Protein: 32g
• Fat: 25g
• Carbs: 12g