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Chicken Tagine with Olives and Lemons is a quintessential Moroccan dish that brings together an exquisite blend of flavors, aromas, and textures. At its core, this dish is a celebration of vibrant spices and fresh ingredients, all harmoniously combined to create a culinary experience that is both comforting and exotic. The name "tagine" refers not only to the dish itself but also to the traditional earthenware pot in which it is cooked. This unique cooking vessel allows for slow-cooking, resulting in tender meat and a rich sauce that perfectly complements the bright, zesty flavors of olives and preserved lemons.

Chicken Tagine Recipe with Olives and Lemons

Discover a taste of Morocco with this Chicken Tagine with Olives and Lemons recipe! With tender marinated chicken thighs simmered in a fragrant blend of spices, garlic, and zesty preserved lemons, this dish is a flavorful delight. The addition of green olives enhances the savory experience, making it perfect for family dinners. Serve it with couscous or crusty bread to soak up the delicious sauce. Easy to make and sure to impress, this recipe is a must-try!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1 large onion, finely chopped

3 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper (adjust for spice preference)

1 cup chicken broth

1/2 cup green olives, pitted and halved

1 large preserved lemon, rinsed and finely sliced (or 1 fresh lemon, zested and juiced)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a large bowl, combine the chicken thighs with ginger, turmeric, cumin, cinnamon, cayenne pepper, salt, and pepper. Rub the spices all over the chicken, covering each piece evenly. Let this marinate for at least 30 minutes, or preferably overnight in the refrigerator.

    Brown the Chicken: Heat olive oil in a tagine or a heavy-bottomed pot over medium heat. Add the marinated chicken thighs and brown on both sides for about 5-7 minutes. Remove the chicken from the pot and set aside.

      Sauté the Aromatics: In the same pot, add the chopped onions and cook until soft and translucent, about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant.

        Add Liquids and Simmer: Pour in the chicken broth and scrape the bottom of the pot to release any browned bits. Return the chicken to the pot, nestling it into the broth. Add the sliced preserved lemon and olives. Bring everything to a simmer.

          Cook the Tagine: Reduce the heat to low, cover the pot, and let it simmer for about 40-50 minutes, or until the chicken is fully cooked and tender.

            Finish and Serve: Once done, taste the sauce and adjust seasoning if necessary. Serve the tagine hot, garnished with chopped cilantro or parsley. Pair with couscous or crusty bread to soak up the delicious sauce.

              Prep Time: 30 min | Total Time: 1 hour 20 min | Servings: 4