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Moroccan Chicken Tagine with Preserved Lemon & Olives

Discover the authentic taste of Morocco with this comforting chicken tagine recipe. Made with tender chicken thighs, preserved lemons, green olives, and traditional spices, it’s a slow-cooked dish that brings warmth and depth of flavor to your table. Perfect for family dinners or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Moroccan
Servings 5
Calories 430 kcal

Equipment

  • 1 Traditional clay tagine or heavy-bottomed pot
  • 1 Mixing bowl
  • 1 Chef’s knife
  • 1 Chopping board
  • 1 Wooden spoon

Ingredients
  

  • 5 Pieces Chicken thighs Bone-in, skin-on preferred
  • 2 Tbsp Olive oil Extra virgin
  • 1 Large Onion Cut into wedges
  • 3 Cloves Garlic Finely minced
  • 1 Whole Preserved lemon Guartered, seeds removed
  • 100 grams green olives Pitted
  • 1/2 Bunch Fresh cilantro Chopped
  • 1/2 Bunch Fresh parsley Chopped
  • 1/2 Teaspoon Ground cumin
  • 1 Teaspoon Ground ginger
  • 1/2 Teaspoon Paprika Sweet or smoked
  • 1/2 Teaspoon Turmeric
  • 1/2 Teaspoon Ground black pepper or to taste
  • 1/2 Teaspoon Salt or to taste
  • 200 ml Water
  • 1/2 Whole Lemon

Instructions
 

  • Prepare the Marinade: In a bowl, mix olive oil, ginger, cumin, paprika, turmeric, pepper, salt, garlic, and lemon juice. Coat the chicken thighs and let marinate for at least 1 hour (overnight recommended).
    Moroccan Chicken Tagine
  • Sauté the Onions: In your tagine or pot over medium heat, add a bit of oil and sauté chopped onions until translucent.
    Moroccan Chicken Tagine - Sauté the Onions
  • Add Chicken & Herbs: Place marinated chicken over the onions. Scatter preserved lemon quarters and olives around. Sprinkle with chopped parsley and cilantro.
  • Add Water & Simmer: Pour water gently around the tagine edges. Cover and cook on low heat for 1 hour and 15 minutes, until chicken is tender and sauce is reduced.
    Moroccan Chicken step to prepare
  • Serve: In the tagine, garnished with fresh herbs if desired. Enjoy with warm Moroccan bread for dipping, or serve alongside couscous.
    Moroccan Chicken Tagine with Preserved Lemon & Olives serve

Notes

  • Tagine vs. Skillet: While a traditional clay tagine brings authentic slow-cooking benefits, this recipe can also be made in a heavy-bottomed skillet or Dutch oven with a lid.
  • Preserved Lemon Substitute: If preserved lemons aren’t available, thin slices of regular lemon can be used. However, the flavor will be milder and slightly more bitter. Increase salt slightly to compensate.
  • Chicken Cut: This recipe uses 5 chicken thighs (bone-in, skin-on) for optimal flavor and tenderness. You may substitute with drumsticks or mixed parts, adjusting cooking time slightly.
  • Spice Adjustment: The listed spices reflect traditional Moroccan flavor. Feel free to adjust according to preference—more cinnamon for warmth, or chili flakes for heat.
  • Olives Tip: Use pitted green olives. Moroccan varieties like Picholine are ideal, but any brined green olive works well.
  • Make Ahead: The dish tastes even better the next day as the flavors meld. It can be made up to 24 hours in advance and gently reheated before serving.
  • Serving Suggestion: Traditionally served directly from the tagine with Moroccan khobz (flatbread) to scoop up the sauce. For a more complete meal, serve with steamed couscous or rice.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove to preserve texture and moisture.
  • Freezing: This dish freezes well without the olives. Add fresh olives after thawing and reheating to preserve their texture.

Nutrition

Calories: 430kcalProtein: 28gFat: 30gSaturated Fat: 7gCholesterol: 120mgSodium: 940mgFiber: 2gSugar: 3g
Keyword Chicken Tagine, Moroccan Dinner, One-Pot Meal, Preserved Lemon, Traditional Moroccan Cuisine
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