Moroccan Chicken Tagine Recipe – Slow-Cooked with Olives and Preserved Lemons

Transport yourself to the vibrant markets of Marrakech with this Moroccan Chicken Tagine. Slow-cooked to perfection, this dish features succulent chicken infused with spices, tangy preserved lemons, and briny olives. The tagine’s unique flavors and aromas make it a true celebration of Moroccan cuisine, ideal for a comforting, flavorful meal that’s easy to prepare yet tastes like an exotic feast.

Key Information

• Preparation Time: 20 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Number of Servings: 4
• Serving Size: 1 piece of chicken with sauce

Nutritional Information (Per Serving)

• Calories: 400 kcal
• Protein: 32g
• Carbohydrates: 10g
• Fat: 25g
• Fiber: 3g

Ingredients List

For the Chicken Marinade:

• 1.5 kg (3-4 lbs) bone-in, skin-on chicken thighs and legs
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• Salt to taste

For the Tagine:

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon ground paprika
• 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water (optional for authenticity)
• 1 cup chicken broth or water
• 1 preserved lemon, quartered and seeds removed
• 1 cup green or Kalamata olives, pitted
• Fresh parsley and cilantro, chopped for garnish

Detailed Method of Preparation

1. Marinate the Chicken:
   In a large bowl, combine olive oil, ground cumin, coriander, ginger, turmeric, cinnamon, black pepper, and salt. Rub this spice mixture over the chicken pieces, making sure each piece is well-coated. Cover and marinate for at least 1 hour, or preferably overnight in the refrigerator for deeper flavor.
2. Prepare the Tagine:
   Heat 2 tablespoons of olive oil in a traditional tagine pot (or a Dutch oven if you don’t have a tagine) over medium heat. Add the sliced onion and cook for 5-7 minutes, or until softened and golden. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Brown the Chicken:
   Add the marinated chicken pieces to the pot, skin-side down, and cook until lightly browned on each side, about 5 minutes per side. Browning helps lock in flavor, though it’s optional for a traditional tagine.
4. Add Spices and Broth:
   Sprinkle the paprika over the chicken and pour in the saffron water (if using). Stir gently to combine the spices. Pour in the chicken broth or water, ensuring the liquid comes about halfway up the chicken pieces.
5. Add Preserved Lemons and Olives:
   Nestle the quartered preserved lemons and olives around the chicken. These add a tangy, briny flavor that defines the taste of Moroccan tagine.
6. Simmer and Slow-Cook:
   Cover the tagine with its lid (or, if using a Dutch oven, put on a tight-fitting lid) and reduce the heat to low. Allow the chicken to cook gently for 1 hour to 1 hour 30 minutes, or until the chicken is tender and the flavors have melded together. Check occasionally to ensure there is enough liquid in the pot, adding a bit more broth if needed.
7. Serve:
   Garnish with fresh chopped parsley and cilantro for color and flavor. Serve the Moroccan Chicken Tagine hot with couscous, crusty bread, or rice to soak up the delicious sauce.

Tips for Culinary Success

• Use Bone-In Chicken for Maximum Flavor: Bone-in, skin-on chicken pieces add richness and depth to the tagine. You can use thighs, legs, or a whole chicken cut into pieces.
• Adjust the Salt Based on Olives and Preserved Lemons: Since both olives and preserved lemons are salty, taste the sauce before adding extra salt.
• Let the Tagine Simmer Slowly: Tagines are meant to cook low and slow to develop complex flavors. Don’t rush the process – allow at least an hour of slow-cooking for tender, flavorful chicken.
• Make Your Own Preserved Lemons: If you can’t find preserved lemons, you can make them at home by curing lemon slices in salt and lemon juice for 1-2 weeks, or use a fresh lemon and add a small pinch of salt to mimic the flavor.

Frequently Asked Questions (FAQs)

1. What if I don’t have a tagine pot?
No worries! A Dutch oven or heavy-bottomed pot with a tight-fitting lid works perfectly. The key is to maintain a low, even heat to mimic the slow-cooking method of a tagine.

2. Can I substitute preserved lemons with fresh lemons?
Preserved lemons have a unique flavor that’s both salty and tangy. If you use fresh lemons, add a pinch of salt to compensate, but the flavor will be milder. You can also try adding a bit of lemon zest for a stronger citrus aroma.

3. How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.

4. What side dishes go well with Chicken Tagine?
Moroccan Chicken Tagine pairs wonderfully with couscous, which absorbs the flavorful sauce. You can also serve it with crusty bread, flatbread, or a simple green salad on the side.

Bringing the taste of Morocco into your kitchen has never been easier with this Chicken Tagine recipe. Each bite is a burst of exotic flavors, with the tender chicken, briny olives, and preserved lemons working in perfect harmony. Serve this comforting dish with a side of couscous or crusty bread and let your senses be transported to North Africa. Try this recipe for your next family meal or dinner gathering – it’s sure to impress!