Traditional Chicken Tagine

A beloved Moroccan classic slow-cooked to perfection with aromatic spices, preserved lemons, and olives

1.5 hours total time
Serves 4 people
Medium difficulty

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.

servings

Ingredients

Protein

1.50 kg Chicken pieces (thighs and breasts)

Vegetables

3 large Yellow onions, sliced

Herbs

1 cup Fresh coriander, chopped
1 cup Fresh parsley, chopped

Spices

2 tbsp Ginger, minced
4 cloves Garlic cloves, minced
1 tsp Saffron threads
1 tsp Turmeric powder
1 tsp Paprika
1 tsp Cumin seeds

Flavor

2 whole Preserved lemons, sliced
1 cup Pitted green olives

Liquid

1 cup Chicken broth

Oil

3 tbsp Olive oil

Seasoning

to taste Salt and black pepper

Instructions

1

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.

2

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.

3

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.

4

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.

5

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.

6

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.

Chef's Tips

  • •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.
  • •This dish tastes even better: The next day as the flavors deepen.
  • •Serving suggestion: Serve with fluffy couscous, warm flatbread, or fragrant rice.