Moroccan Chicken Tagine with Olives and Preserved Lemon

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A classic Moroccan dish bursting with flavor – tender chicken slow-cooked with spices, olives, and preserved lemons. Perfect with warm bread or fluffy couscous.



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🕒 Prep Time: 15 minutes


🔥 Cook Time: 1 hour


🍽️ Servings: 4–6



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🧄 Ingredients:


1 whole chicken (cut into pieces) or 4–6 chicken thighs


2 medium onions, finely chopped


2–3 cloves garlic, minced


2 tbsp olive oil


1 tsp ground ginger


1 tsp turmeric


1 tsp sweet paprika


½ tsp black pepper


Salt to taste


1 preserved lemon (cut into quarters, seeds removed)


A handful of green or purple olives


1 small bunch fresh parsley and cilantro, chopped


½ cup water




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👨‍🍳 Instructions:


1. Marinate the Chicken:


In a large bowl, mix chicken with garlic, ginger, turmeric, paprika, black pepper, salt, and half of the chopped herbs. Let it marinate for at least 30 minutes (or overnight for deeper flavor).


2. Cook the Base:


In a tagine (or heavy-bottomed pot), heat olive oil. Add chopped onions and cook until softened.


3. Add Chicken and Simmer:


Place the marinated chicken pieces over the onions. Add the preserved lemon quarters and olives. Pour in the water. Cover and cook over low heat for 45–60 minutes, or until the chicken is tender and sauce thickens. Stir occasionally and check water levels.


4. Final Touch:


Sprinkle with the rest of the chopped herbs before serving.



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🍞 Serving Suggestions:


Serve hot with Moroccan bread (khobz) or steamed couscous.


Pairs well with mint tea or a light salad.




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💡 Tips:


No preserved lemon? Use thin slices of fresh lemon and a few drops of lemon juice.


This 

dish is traditionally slow-cooked, so don’t rush it – the flavor deepens over time.

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