Traditional Chicken Tagine
A beloved Moroccan classic slow-cooked to perfection with aromatic spices, preserved lemons, and olives
About This Dish
Chicken Tagine is one of Morocco's most iconic dishes, named after the traditional earthenware cooking vessel with a conical lid that concentrates steam and flavors. This slow-cooked masterpiece combines tender chicken with a rich, aromatic sauce infused with warm spices like turmeric, cumin, and saffron.
The addition of preserved lemons and green olives creates a distinctive sweet-salty-tangy flavor profile that's quintessentially Moroccan. This dish is traditionally served with couscous, flatbread, or rice, making it perfect for family gatherings and special occasions.
Nutritional Information (per serving)
385
Calories
32g
Protein
18g
Fat
24g
Carbs
Before You Start
Prep time: 20 minutes for chopping vegetables and measuring spices
Cook time: 70 minutes including browning and simmering
Equipment needed: Tagine pot or heavy Dutch oven, sharp knife, cutting board
Best served with: Fluffy couscous, warm khobz bread, or fragrant basmati rice
Ingredients
Protein
Vegetables
Herbs
Spices
Flavor
Liquid
Oil
Seasoning
Step-by-Step Instructions
Prepare the Base
Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Add sliced onions and cook until golden and caramelized, about 8-10 minutes. This creates the foundation of your sauce.
Toast the Spices
Add minced ginger, garlic, and all dry spices (turmeric, paprika, cumin). Toast for 2-3 minutes until fragrant. This blooms the spices and intensifies their flavors.
Add the Chicken
Place chicken pieces on top of the onion mixture. Season generously with salt and pepper. Pour in the chicken broth. The chicken should be partially submerged.
Add Flavor Elements
Stir in half of the fresh coriander and parsley. Add preserved lemon slices and green olives. These ingredients add the distinctive Moroccan tangy flavor.
Simmer Low and Slow
Cover and reduce heat to low. Simmer for 45-60 minutes until chicken is very tender and the sauce has reduced. The meat should fall off the bone easily.
Finish and Serve
Taste and adjust seasonings. Garnish with remaining fresh coriander and parsley. Serve hot in the tagine or a serving dish with couscous or bread.
The magic happens during the slow simmer - as the chicken becomes fall-off-the-bone tender and the sauce reduces to perfection
Chef's Tips & Pro Secrets
- •Use a proper tagine: If you don't have a traditional tagine, a heavy-bottomed Dutch oven or braising pan works perfectly.
- •Preserved lemons: These are essential for authentic flavor. You can find them in specialty stores or make your own.
- •Don't rush: The slow cooking process is what makes this dish special. Low and slow is key.
- •Better the next day: This dish tastes even better as the flavors deepen and meld together overnight.
- •Chicken choice: Dark meat (thighs and legs) stays moister during long cooking than breast meat.
- •Saffron substitute: While saffron is traditional, you can use extra turmeric if unavailable.
- •Storage: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.
Explore More Tagine Recipes
Click on any recipe to see details, or click "View Full Recipe" to go to the complete recipe page
Beef Tagine with Prunes
A rich and aromatic Moroccan beef stew featuring tender meat braised with prunes, almonds, and warm spices.
Kefta Tagine with Eggs
Succulent spiced Moroccan meatballs simmered in rich tomato sauce and topped with eggs.
Vegetable Tagine
Colorful medley of seasonal vegetables in a fragrant tomato-based sauce with chickpeas and raisins.
Sardine Tagine with Vegetables
A coastal Moroccan specialty featuring fresh sardines layered with bell peppers, tomatoes, and herbs.
4 delicious tagine recipes to explore!