Moroccan Chicken Tagine with Olives and Preserved Lemon: A Journey to the Heart of Morocco!
By Jason Griffith
Imagine a dish where tender chicken slowly braises in a fragrant, golden sauce, infused with a symphony of Moroccan spices, briny olives, and the unique, zesty essence of preserved lemon. This Moroccan Chicken Tagine with Olives and Preserved Lemon is a vibrant and deeply flavorful dish, often served at family gatherings or special occasions. It’s a culinary masterpiece that captures the warmth and hospitality of Moroccan cuisine, perfect for creating an unforgettable dining experience right in your home.
Why I Love This Recipe
I’m utterly fascinated by dishes that tell a story through their flavors, and this Moroccan Chicken Tagine does just that. What I absolutely adore is the way it combines classic Moroccan spices—ginger, turmeric, paprika, saffron—to create such a profound and aromatic sauce. The tender chicken, infused with these spices, is beautifully complemented by the tangy, salty burst of preserved lemon and the earthy notes of green or purple olives. It’s a dish that feels incredibly exotic and sophisticated, yet it’s surprisingly accessible to make, delivering a truly unique and comforting flavor profile. Plus, serving it with traditional Moroccan bread to soak up every last drop of that incredible sauce is pure bliss!
Ingredients:
- 1 whole chicken, cut into 8 pieces (or 2-3 lbs chicken pieces like thighs and drumsticks)
- 2 onions, finely chopped
- 3–4 cloves garlic, minced
- 2 tsp ground ginger
- 1 tsp turmeric
- 1 tsp sweet paprika
- ½ tsp black pepper
- 1 pinch saffron threads (optional, dissolved in 2 tbsp warm water)
- Salt to taste
- 1 preserved lemon, quartered and deseeded (or 1 tsp lemon zest + 1 tbsp lemon juice as a substitute)
- 1 bunch fresh coriander and parsley, chopped and tied together with kitchen twine (optional, or ½ cup chopped fresh cilantro and parsley)
- 1 cup green or purple olives (such as Moroccan beldi olives or Castelvetrano)
- 3–4 tbsp olive oil
- ½ cup water or chicken broth (low sodium preferred)
Swaps and Notes
- Chicken: A whole chicken cut into pieces is traditional. You can also use boneless, skinless chicken thighs for a quicker cooking time, or a mix of bone-in, skin-on pieces for richer flavor.
- Preserved Lemon: This is a key ingredient for authentic Moroccan flavor. You can often find them in specialty food stores or online. If you can’t find preserved lemon, substitute with the zest of 1 lemon and 1 tablespoon of fresh lemon juice added at the end of cooking.
- Saffron Threads: Saffron adds a beautiful color and subtle floral aroma. It’s optional but highly recommended for an authentic touch. Dissolve a pinch in warm water before adding.
- Olives: Green or purple olives work well. Choose unpitted olives for richer flavor if you don’t mind the pits, or pitted for convenience. Rinse salty brined olives to reduce excess saltiness.
- Fresh Herbs: Tying the fresh coriander and parsley into a bundle (bouquet garni) makes it easy to remove after cooking, leaving just the infused flavor. You can also simply chop and add.
- Olive Oil: Use good quality extra virgin olive oil.
- Water/Broth: Chicken broth will add more depth of flavor than plain water. Use low-sodium broth to control saltiness.
- Spice Adjustments: Adjust ginger, turmeric, and paprika to your preference. A tiny pinch of cayenne peppercan add a subtle heat if desired.
Instructions:
1. Marinate the Chicken: In a large mixing bowl, combine the chicken pieces with 2 teaspoons ground ginger, 1 teaspoon turmeric, 1 teaspoon sweet paprika, ½ teaspoon black pepper, 3-4 cloves minced garlic, and about 1-2 tablespoons of olive oil. Season lightly with salt to taste (remember preserved lemon and olives are salty). Mix everything well with your hands, ensuring each chicken piece is thoroughly coated in the spices. Cover the bowl and let the chicken marinate in the refrigerator for at least 1–2 hours. For best results and deeper flavor, marinate overnight (up to 12-24 hours).
2. Cook the Chicken Base: In a heavy-bottomed pot or Dutch oven (or a tagine pot if you have one), heat 1-2 tablespoons more olive oil over medium heat. Add the 2 finely chopped onions and sauté until they are translucent and softened, about 5-7 minutes. Add the marinated chicken pieces to the pot in a single layer (work in batches if necessary to avoid overcrowding). Cook until the chicken is slightly browned on all sides, about 5-7 minutes total.
3. Simmer with Spices & Aromatics: Add the chopped fresh herbs (or the whole tied bunch), the saffron threads dissolved in warm water (if using), the quartered preserved lemon, and ½ cup water or chicken broth to the pot. Stir gently to combine everything. Cover the pot tightly with a lid. Reduce the heat to low and let the tagine simmer gently for about 45–60 minutes, or until the chicken is tender and cooked through. Turn the chicken pieces occasionally during simmering to ensure even cooking.
4. Add Olives & Adjust Seasoning: Add the 1 cup green or purple olives to the tagine during the last 10–15 minutes of cooking. Continue to simmer, uncovered for the last few minutes if you want the sauce to reduce slightly. Taste the sauce and adjust seasoning if needed. The preserved lemon and olives will add saltiness, so add additional salt cautiously.
5. Serve: Serve the Moroccan Chicken Tagine hot in a large serving dish (or directly from your tagine pot if using). Garnish with more preserved lemon slices or fresh herbs (like cilantro or parsley) if desired for extra freshness and presentation. This dish is best enjoyed with Moroccan bread (khobz) to soak up all that incredible, rich sauce. Couscous or rice can also be served on the side.
Tips for Success
- Marinate for Flavor: Longer marination of the chicken significantly deepens the flavor of the tagine.
- Preserved Lemon is Key: While a substitute is provided, authentic preserved lemon offers a unique, salty, tangy, and aromatic flavor that’s hard to replicate.
- Low and Slow Simmer: Tagines are meant to be cooked gently over low heat for a long time. This tenderizes the chicken and allows flavors to meld without drying out.
- Don’t Overcrowd: Cook chicken in batches if your pot isn’t large enough to brown evenly.
- Taste Before Salting: Preserved lemon and olives are salty, so taste the tagine before adding more salt at the end.
- Serve with Bread: Moroccan bread (khobz) is traditionally served to scoop up the flavorful sauce and chicken.
Serving Suggestions and Pairings
This Moroccan Chicken Tagine is a complete and impressive meal on its own, perfect for special occasions or a cozy family dinner.
- Moroccan Bread (Khobz): Absolutely essential for soaking up the delicious sauce.
- Couscous: A fluffy side of plain couscous or vegetable couscous.
- Rice: Steamed basmati or jasmine rice.
- Side Salad: A simple side salad with fresh herbs and a light vinaigrette to cut through the richness.
- Beverages: Mint tea is a traditional Moroccan pairing. A dry Rosé wine or a light-bodied Pinot Noir would also complement the flavors.
- For other comforting, aromatic, and often slow-cooked meat dishes, explore these Chefmaniac.com favorites:
Final Thoughts
This Moroccan Chicken Tagine with Olives and Preserved Lemon is a truly exquisite dish, bringing the authentic, complex, and comforting flavors of Morocco directly to your home. With its tender, spiced chicken, vibrant preserved lemon, and briny olives, it’s a culinary journey that’s both deeply satisfying and incredibly rewarding to make. Get ready to savor every aromatic bite!
What are your favorite international comfort food dishes, or do you have a secret ingredient that brings an exotic touch to your cooking? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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