Flavorful Moroccan Chicken Tagine with Lemons and Olives
A classic Moroccan dish that balances savory and sweet flavors, featuring tender chicken slow-cooked with prunes, warm spices, and a touch of cinnamon. Perfect for special occasions or a comforting family meal served with fluffy couscous or crusty bread.
Equipment
- 1 Tagine
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 cup green olives (pitted or whole)
- 1 preserved lemon, quartered and seeds removed
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 1/4 tsp saffron threads (optional)
- 1 cup chicken broth
- 1/2 cup water
- 2 tbsp honey
- salt and pepper to taste
- 2 tbsp slivered almonds (optional, for garnish)
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
Instructions
- Prepare the Chicken: Heat olive oil in a tagine or large skillet over medium heat. Season chicken thighs with salt and pepper, then sear them for 5-6 minutes per side until golden. Remove and set aside.
- Cook the Base: In the same pan, sauté onions and garlic until softened, about 3-4 minutes.
- Add Spices: Stir in cumin, ginger, turmeric, coriander, and saffron (if using). Cook for 1 minute to release their fragrance.
- Simmer the Tagine: Pour in the chicken broth and stir well. Return the chicken to the pan, cover, and simmer on low heat for 30 minutes.
- Add Lemons and Olives: Stir in the preserved lemons and green olives. Continue simmering for 15-20 minutes until the chicken is tender and infused with flavor.
- Garnish and Serve: Sprinkle with fresh parsley or cilantro before serving. Pair with couscous, rice, or flatbread for a complete meal.
Notes
- If you don’t have preserved lemons, use fresh lemon slices or lemon zest for a similar tangy flavor.
- Drizzle a small amount of olive oil over the dish for extra richness before serving.
- Adjust the saltiness based on the type of olives and preserved lemons used.