Chicken Tagine with Preserved Lemons is a fragrant Moroccan dish that brings together tender chicken, tangy preserved lemons, and a medley of warm spices in a slow-cooked stew. This culinary gem, traditionally prepared in a conical clay tagine pot, features the unique, salty brightness of preserved lemons paired with aromatic ingredients like saffron, ginger, and olives. Perfect for a flavorful family meal, this dish captures the essence of Moroccan street food and home cooking.
What is Chicken Tagine with Preserved Lemons?
A tagine is a traditional Moroccan dish named after the earthenware pot it’s cooked in, blending slow-cooked meats with spices and preserved ingredients. Chicken Tagine with Preserved Lemons highlights succulent chicken thighs braised with the zesty, salty punch of preserved lemons, often complemented by briny green olives and a hint of saffron. This dish reflects Morocco’s love for bold flavors and textures, offering a balance of savory, tangy, and aromatic notes. Served with couscous or bread, it’s a hearty, soul-warming experience straight from North African kitchens.
Ingredients (Serves 4–6)
For the Tagine:
- 2 lbs (900g) chicken thighs (bone-in, skin-on)
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp saffron threads (soaked in 2 tbsp warm water)
- 2 cups chicken stock
- 1 cup water
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 preserved lemon, rind only, rinsed and chopped (about 2–3 tbsp)
- 1 cup green olives, pitted
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp fresh cilantro, chopped (for garnish)
For Serving (Optional):
- Cooked couscous or crusty bread
Equipment Needed
- Tagine pot (or heavy-bottomed Dutch oven)
- Wooden spoon
- Small bowl (for soaking saffron)
- Serving platter
Step-by-Step Recipe for Chicken Tagine with Preserved Lemons
Step 1: Prepare the Chicken
- Rinse the chicken thighs and pat dry with paper towels to ensure even browning.
- Heat 2 tbsp olive oil in a tagine or Dutch oven over medium-high heat. Brown the chicken thighs skin-side down for 4–5 minutes until golden. Flip and cook for another 2–3 minutes. Remove and set aside on a plate.
Step 2: Cook the Aromatics
- In the same pot, add the chopped onion and sauté for 5–6 minutes until soft and golden.
- Stir in the minced garlic, ground ginger, turmeric, and cinnamon. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Add the saffron with its soaking water, stirring to incorporate the flavors.
Step 3: Build the Tagine
- Return the browned chicken thighs to the pot, nestling them into the onion mixture.
- Pour in the chicken stock and water. Season with salt and black pepper. Bring to a gentle simmer, then cover with the tagine lid or a tight-fitting lid if using a Dutch oven.
Step 4: Slow Cook the Chicken
- Reduce the heat to low and let the tagine simmer for 1–1.5 hours, stirring occasionally. The chicken should become tender, and the sauce should reduce slightly. Add a splash of water if it thickens too much.
- After 1 hour, stir in the chopped preserved lemon rind and green olives. Continue cooking for another 20–30 minutes to meld the flavors.
Step 5: Finish and Serve
- Check the seasoning and adjust salt if needed (preserved lemons can be salty).
- Transfer the tagine to a serving platter, arranging the chicken thighs with the sauce, lemons, and olives.
- Garnish with chopped parsley and cilantro for a fresh, vibrant finish.
- Serve hot with couscous or crusty bread to soak up the rich, tangy sauce.
Nutrition Information (Per Serving, Approx.)
- Calories: 400–450 kcal
- Protein: 30g
- Fat: 25g (varies with chicken skin and oil)
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 800mg (can be adjusted with low-sodium stock and fewer olives)
Note: Nutritional values are estimates and depend on portion size and specific ingredients. For a lighter dish, use skinless chicken or reduce oil.Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours
- Total Time: 1 hour 45 minutes–2 hours 15 minutes
Tips for Perfect Chicken Tagine with Preserved Lemons
- Preserved Lemons: Homemade or store-bought preserved lemons add authentic flavor. Rinse the rind to control saltiness, using only the peel for this recipe.
- Tagine Pot: If using a traditional tagine, heat it gradually to avoid cracking. A Dutch oven is a reliable alternative.
- Slow Cooking: Low heat ensures tender chicken. For faster cooking, use a pressure cooker and reduce time to 30–40 minutes.
- Make Ahead: This tagine improves with time—prepare a day ahead and reheat gently. Store in the fridge for up to 3 days.
- Substitutions: No olives? Try capers for a similar briny kick. Adjust saffron sparingly due to its potent flavor.
Why You’ll Love This Recipe
Chicken Tagine with Preserved Lemons is a flavorful ode to Moroccan cuisine, blending the zesty tang of preserved lemons with the succulence of slow-cooked chicken. The aromatic spices and briny olives create a dish that’s both comforting and exotic, perfect for impressing guests or enjoying a cozy night in. Whether served over couscous or with bread, this tagine transports you to the spice-laden souks of Morocco with every bite. Gather your ingredients, embrace the slow simmer, and savor the rich, tangy magic of this North African classic.
