Chicken Preserved Lemon & Green Olive Tagine

  Chicken Preserved Lemon & Green Olive Tagine

The Chicken, Preserved Lemon & Green Olive Tagine is a classic Moroccan dish celebrated for its vibrant flavors and comforting aroma. Slow-cooked in a traditional tagine or heavy pot, tender chicken melds beautifully with the bright citrus notes of preserved lemon and the briny depth of green olives. Fragrant spices like ginger, turmeric, and saffron infuse the dish, creating a rich and aromatic sauce. Traditionally served with Moroccan bread or fluffy couscous, this tagine brings a taste of Moroccan hospitality to your table perfect for a family gathering or a special weekend meal.

Cook Time1h 15 minutes

Total Time minutes

2h 30 minutes

CourseDinner,lunch

Servings4

Ingredients

• 4 bone-in chicken thighs (or 4 small chicken pieces)
• 1 preserved lemon (quartered, pulp removed, rind thinly sliced)
• ½ cup green olives (pitted or whole)
• 1 large onion (finely sliced)
• 3 garlic cloves (minced)
• ½ tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp black pepper
• ¼ tsp paprika
• Pinch of saffron threads (optional)
• 2 tbsp olive oil
• ¼ cup chicken stock or water
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• Salt to taste

Chermoula Marinade

• 3 garlic cloves (minced)
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh parsley
• ½ tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp ground cumin
• ¼ tsp black pepper
• ¼ tsp paprika
• Pinch of saffron threads (optional)
• Juice of ½ lemon
• ½ tsp salt

Instructions

1. Mix all ingredients together in a small bowl to form a thick paste.
2. Rub the paste all over the chicken pieces.
3. Cover and let marinate in the fridge for at least 1 hour (or overnight for best flavor)

Instructions

Marinate the Chicken

• Place the chicken pieces in a bowl.
• Add the prepared chermoula paste and rub it thoroughly into the chicken.
• Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

Prepare the Tagine Base

• In a tagine or heavy-bottomed pot, spread the sliced onion evenly on the bottom.
• Arrange the marinated chicken pieces on top of the onions.
• Pour in any leftover marinade and ¼ cup of chicken stock or water.

Slow Cook the Tagine

• Cover with a lid and cook gently over low heat for about 45 minutes, turning the chicken pieces occasionally so they cook evenly.
• If needed, add a splash of water to prevent sticking or burning.

Add Preserved Lemon & Olives

• After 45 minutes, add the preserved lemon slices and green olives.
• Continue cooking, uncovered, for another 15–20 minutes until the sauce thickens slightly and the chicken is very tender.

Finish & Serve

• Taste and adjust salt if needed.
• Garnish with chopped cilantro and parsley.
• Serve hot with Moroccan bread (khobz) or couscous.

Nutritional Facts for  vegetable tagine (100g serving):

Nutrient	Amount (per 100 g)

Calories

165 kcal

Protein

17 g

Total Fat

9 g

Saturated Fat

2 g

Carbohydrates

4 g

Fiber

1g

Sugars

1g

Cholesterol

75 mg

Sodium

520 mg

Iron

1.5 mg

Calcium

20 mg