Moroccan Chicken Tagine with Olives and Lemon

KP
Servings: 4 Total Time: 1 hr 20 mins
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Slow-simmered chicken with saffron, ginger and preserved lemon
Moroccan tagine with lemons and olives (illustrative)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

A tagine is both a Moroccan clay cooking pot and the slow-simmered dish made in it. Chicken with olives and preserved lemon is one of the best-known.

A heavy pot with a lid works if you do not own a tagine. Serve with couscous or bread to catch the sauce.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Zak Chapman on Pexels; Photo 2: zhor abdellkader on Pexels; Photo 3: Sateesh Polkam on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Moroccan tagine with lemons and olives (illustrative)
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Moroccan Chicken Tagine with Olives and Lemon

Author: KP Cooking Method: , Cuisine: , Courses: Recipe Keys: Dairy Free Gluten Free Non Vegetarian
Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins
Servings: 4

Description

Moroccan chicken tagine with olives, lemon, ginger, turmeric and saffron. Cooks in a Dutch oven or tagine, and serves with couscous.

Ingredients

For the tagine

Instructions

  1. Season the chicken with salt and pepper. Heat the oil in a wide, heavy pot over medium-high heat and brown the chicken on both sides, then set aside.
  2. Lower the heat, add the onions and cook for 6 to 8 minutes until soft.
  3. Stir in the garlic, ginger, turmeric, cumin and cinnamon for 1 minute.
  4. Add the stock and saffron with its soaking water, scraping up the browned bits.
  5. Return the chicken, cover and simmer gently for 40 minutes.
  6. Add the olives and preserved lemon and simmer uncovered for 10 to 15 minutes to thicken the sauce.
  7. Check that the chicken reaches 74 C / 165 F in the thickest part. Scatter with herbs and serve.

Note

Rinse preserved lemon to reduce saltiness. Leftovers keep 3 days refrigerated.
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Frequently asked questions

Expand All:

Do I need a tagine pot?

No. A Dutch oven or heavy lidded pan works well.

Can I use chicken breast?

Yes, but reduce the time to keep it from drying out.

What is preserved lemon?

Lemon cured in salt. Lemon zest and juice is a quick substitute.