Chicken Tagine with Olives & Preserved Lemon

Aromatic, Tangy, and Unforgettably Moroccan

Golden chicken tagine, slow-cooked with olives, lemons, and spices.

Why This Recipe Works

Authentic flavors: A balance of saffron, ginger, and preserved lemon.
One-pot wonder: Easy cleanup, layered cooking for depth.
Versatile: Perfect for family dinners or special occasions.

📝 Ingredients

(Serves 4)

Main	Spices	Aromatics
1 whole chicken (cut)	1 tsp ground ginger	1 preserved lemon (quartered)
1 cup green olives (pitted)	1 tsp turmeric	1 large onion (sliced)
2 tbsp olive oil	½ tsp saffron threads	3 garlic cloves (minced)
1 cup water	1 tsp paprika	Fresh cilantro (to garnish)

Pro Tip: Rinse preserved lemons to reduce saltiness. For best results, marinate the chicken overnight.

👩‍🍳 Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, mix chicken with olive oil, garlic, ginger, turmeric, saffron, and salt. Cover and refrigerate for 2 hours (or overnight for deeper flavor).

2. Brown the Onions

Heat olive oil in the tagine (or heavy pot). Sauté onions until golden. Add a pinch of salt to caramelize faster.

3. Slow-Cook to Perfection

Layer chicken over onions. Add water, cover, and simmer on low heat for 45 minutes. Add olives and preserved lemon. Cook 15 more minutes until tender.