Traditional Moroccan Chicken Tagine with Preserved Lemons and Olives
Introduction
Moroccan cuisine is a blend of ancient Berber, Arab, and Andalusian
influences, and few dishes represent this better than the chicken tagine
with preserved lemons and olives.
Fragrant with spices, earthy and citrusy from preserved lemons, salty from
green olives, and deeply comforting, this tagine is a must-try for any lover of
Moroccan food.
Today, you'll learn everything you need to make this authentic,
soul-satisfying tagine at home — exactly the way Moroccan families have
been preparing it for centuries.
The Story of Chicken Tagine in
Morocco
The tagine itself is both a dish and a cooking vessel — a low, heavy
clay pot with a conical lid designed for slow cooking.
Chicken tagine with preserved lemons is believed to have originated in Fez,
one of Morocco’s oldest cities.
It quickly became popular throughout the country because preserved lemons
were an ancient way of flavoring and preserving citrus in hot climates.
Paired with chicken, the preserved lemons release their bright, tangy oils into
the dish, creating a sauce that's intensely aromatic and mouthwateringly good.
In Moroccan homes, this tagine is often served during family gatherings,
religious holidays, or simply Sunday lunches.
What Makes Preserved Lemons So
Special
Preserved lemons are lemons
that have been pickled in salt and their own juices for at least a month.
They become soft, intensely lemony, and slightly fermented,
with a deep umami flavor unlike fresh lemon juice.
You use both the peel and the flesh, but the peel is the star.
You can buy preserved lemons at Middle Eastern or Moroccan stores, or easily
make them at home.
Pro Tip: Always
rinse preserved lemons slightly before using to reduce excess saltiness.
Essential Equipment: Using a
Tagine Pot
While you can make this dish in a Dutch oven, a traditional clay or ceramic
tagine pot gives the best results.
Important:
If using a clay tagine on the stove, always cook it over a diffuser to
prevent cracking.
Choosing the Right Chicken
For a rich, flavorful tagine:
- Use bone-in, skin-on chicken pieces
(thighs and drumsticks are ideal).
- A whole chicken cut into pieces is very
traditional.
- Free-range or organic
chicken gives the most authentic flavor.
Avoid boneless, skinless chicken breasts — they dry out easily in slow
cooking.
Key Ingredients
Here’s the traditional ingredient list for 4-6 servings:
- 1 whole chicken (about 1.5 kg / 3–4 lbs), cut
into pieces
- 2 preserved lemons, quartered
or sliced
- 1 cup green olives (Moroccan-style if possible)
- 2 large onions, finely chopped
- 3–4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 small bunch fresh cilantro (coriander), chopped
- 1 small bunch fresh parsley,
chopped
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon paprika (optional)
- Pinch of saffron threads (optional but highly
recommended)
- Salt, to taste (remember preserved lemons and
olives are salty!)
The Magic of Moroccan Spices
The spice blend is simple but powerful:
- Ginger for warmth
- Turmeric for color and earthiness
- Saffron for
luxury and subtle perfume
- Black pepper for depth
Unlike many Moroccan dishes, this tagine doesn’t include cinnamon or cumin
— it’s meant to be fresh and bright, not heavy or sweet.
Step-by-Step Cooking
Instructions
Step 1: Marinate the Chicken
- In a large bowl, rub the chicken pieces with
ginger, turmeric, pepper, and a little salt.
- Add half the chopped cilantro and parsley.
- Cover and let marinate for at least 1 hour
(overnight is better).
Step 2: Build the Flavor Base
- Heat olive oil in the base of the tagine (or pot)
over medium-low heat.
- Add the chopped onions and garlic. Sauté until
soft but not browned.
Step 3: Brown the Chicken
- Add the marinated chicken pieces skin-side down.
- Sear gently until golden.
Step 4: Add Aromatics
- Scatter the preserved lemon pieces around and
over the chicken.
- Add saffron threads if using (dissolved in a
tablespoon of warm water).
- Scatter the green olives around.
Step 5: Add Water and Cook
- Add about ½ cup (125 ml) water around the
edges (not over the chicken).
- Cover and cook over very low heat for 1.5
to 2 hours, checking occasionally.
Tip: The onions
will melt into a luscious sauce — no thickener needed!
Step 6: Serve
- Sprinkle the remaining herbs on top.
- Serve directly from the tagine with Moroccan
bread for scooping.
Tips for a Perfect Chicken
Tagine
- Don't rush it: slow
cooking makes the chicken fall-off-the-bone tender.
- Control the salt:
preserved lemons and olives are salty, so be cautious when seasoning.
- Low and slow heat:
essential to prevent burning the delicate sauce.
Serving Suggestions
- Serve straight from the tagine in the center of
the table.
- Always accompany with Moroccan khobz
(bread) or sometimes couscous.
- Offer fresh mint tea alongside for a true
Moroccan experience.
Variations on the Classic
Some Moroccan families add:
- A few small potatoes towards the end.
- Green peas (added
15 minutes before the end).
- Carrots sliced
into sticks for a sweeter version.
But the purest version is just chicken, preserved lemons, and
olives — clean, bright, and beautiful.
Common Mistakes to Avoid
- Too much water:
Tagines should have a thick sauce, not a soup.
- Cooking too fast: Low,
slow simmering gives the best flavor.
- Using fresh lemons instead of preserved: You won't get the same depth.
Nutritional Value
Approximate per serving:
- Calories: 450–600
- Protein: 30–40g
- Fat: 25–35g (mostly healthy fats from olive oil
and chicken skin)
- High in vitamin C (from lemons) and antioxidants
from herbs and spices.
Final Thoughts
Making a traditional chicken tagine with preserved lemons is a
beautiful way to experience the heart of Moroccan cuisine.
The tender chicken, rich sauce, and tangy bursts of lemon and olive are pure
magic.
Once you try it, it’ll become a regular part of your kitchen adventures.
Bessaha! (بصحة)
— To your health!
🍋 Traditional
Moroccan Chicken Tagine with Preserved Lemons and Olives
Introduction
Moroccan cuisine is a blend of ancient Berber, Arab, and Andalusian
influences, and few dishes represent this better than the chicken tagine with
preserved lemons and olives. Fragrant with spices, earthy and citrusy from preserved
lemons, salty from green olives, and deeply comforting, this tagine is a
must-try for any lover of Moroccan food.
🧂 Ingredients
Serves 4-6
- Chicken: 1.5
kg (3.3 lbs) bone-in, skin-on chicken pieces (thighs and drumsticks are
ideal)
- Onions: 2 large, finely chopped
- Garlic: 4 cloves, minced
- Olive oil: 2 tablespoons
- Spices:
- Ground ginger: 1 teaspoon
- Ground turmeric: 1 teaspoon
- Ground black pepper: ½
teaspoon
- Paprika: ½ teaspoon (optional)
- Saffron threads: a pinch (optional, for
authentic flavor)
- Fresh herbs:
- Cilantro (coriander): 1 small
bunch, chopped
- Parsley: 1 small bunch,
chopped
- Preserved lemons: 2, quartered or sliced
- Green olives: 1 cup
(Moroccan-style if possible)
- Water or chicken stock: 500 ml (2 cups)
- Salt: to taste (remember
preserved lemons and olives are salty!)
🍲 Step-by-Step Cooking Instructions
1. Marinate the Chicken
In a large bowl, combine ground ginger, turmeric, black pepper, and a
drizzle of olive oil. Rub this mixture thoroughly into the chicken pieces. Add
half the chopped cilantro and parsley. Cover and let marinate for at least 1
hour, or ideally overnight in the refrigerator.
2. Prepare the Base
Heat olive oil in the base of your tagine or a heavy-bottomed pot over
medium-low heat. Add the onions and garlic, sautéing until soft and
translucent.
3. Sear the Chicken
Add the marinated chicken to the pot, searing the pieces until browned on
all sides. This step enhances the depth of flavor in the final dish.
4. Add Aromatics
Scatter the preserved lemon pieces around and over the chicken. Add saffron
threads if using (dissolved in a tablespoon of warm water). Scatter the green
olives around.
5. Add Liquid and Cook
Pour in the water or chicken stock to just barely cover the chicken. Bring
to a gentle simmer. Cover the tagine with its conical lid or the pot with a
tight-fitting lid. Reduce the heat to very low and let it simmer gently for 1.5
to 2 hours, checking occasionally to ensure there's enough liquid.
6. Finish and Serve
Towards the end of cooking, adjust seasoning with salt if necessary. Garnish with the remaining fresh
herbs before serving.
🍽️ Serving
Suggestions
Moroccan chicken tagine is traditionally served:
- Directly from the tagine pot in the center of the
table.
- Accompanied by warm Moroccan bread (khobz) for
scooping.
- With steamed couscous on the side (optional).
- Fresh salads like tomato and cucumber salad
provide a refreshing balance.