Chicken Tagine with Preserved Lemons and Olives – A Classic Moroccan Delight

Chicken Tagine with Preserved Lemons and Olives is one of the most iconic dishes in Moroccan cuisine. Known for its vibrant flavors and rich, savory taste, this tagine combines tender chicken with the distinctive tang of preserved lemons and the briny goodness of olives. The dish is slow-cooked in a traditional Moroccan tagine pot, which allows the chicken to absorb the fragrant spices and ingredients, creating a melt-in-your-mouth experience.

This recipe is typically served with warm couscous, crusty bread, or rice, perfect for soaking up the delicious sauce. The key ingredients—preserved lemons, olives, and a mix of spices—give the tagine its unique and irresistible flavor profile. Whether you’re hosting a special meal or simply craving a hearty Moroccan dish, this chicken tagine will surely impress.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into 8 pieces (or you can use chicken thighs or drumsticks)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• Salt, to taste
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads (optional, for added aroma and color)
• 1 preserved lemon, thinly sliced (seeds removed)
• 1/2 cup green olives (or a mix of green and black olives), pitted
• 1 cup chicken broth (or water)
• 2 tablespoons chopped fresh parsley (for garnish)
• 2 tablespoons chopped fresh cilantro (for garnish)
• A few strips of lemon zest (optional, for garnish)

Instructions

1. Prepare the Chicken:

1. In a large bowl, season the chicken pieces with salt, pepper, cumin, ginger, turmeric, cinnamon, paprika, and saffron (if using). Rub the spices into the chicken, ensuring it’s well-coated. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator to allow the flavors to penetrate the meat.

2. Sauté the Aromatics:

1. Heat the olive oil in a large tagine or Dutch oven over medium-high heat.
2. Add the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. Brown the Chicken:

1. Add the seasoned chicken pieces to the pot, skin-side down if using skin-on pieces. Brown the chicken for about 5 minutes on each side, until it has a golden color. This will help seal in the flavors.

4. Cook the Tagine:

1. Once the chicken is browned, add the chicken broth (or water) to the pot, scraping up any browned bits from the bottom to enhance the flavor.
2. Stir in the preserved lemon slices, olives, and a handful of chopped parsley and cilantro. Mix everything well.
3. Cover the tagine with its lid and reduce the heat to low. Let the chicken simmer gently for about 45 minutes to 1 hour, or until the chicken is cooked through and tender. The flavors should meld together, and the chicken should be fully infused with the spices, olives, and preserved lemons.

5. Garnish and Serve:

1. Once the chicken is tender and the sauce has thickened slightly, check the seasoning and adjust with more salt, pepper, or spices as necessary.
2. Garnish the tagine with fresh parsley, cilantro, and a few strips of lemon zest for a pop of color and freshness.
3. Serve the Chicken Tagine with Preserved Lemons and Olives with couscous, Moroccan flatbread (khobz), or rice to soak up the rich sauce.

Tips and Variations:

• Preserved Lemons: Preserved lemons are a quintessential ingredient in Moroccan cuisine. They add a unique tang and depth of flavor that fresh lemons cannot replicate. If you don’t have preserved lemons on hand, you can substitute with fresh lemons, but the flavor will be different.
• Olives: Green olives are typically used in this dish, but you can mix in black olives for a deeper, richer flavor. The combination of both types of olives will create a more complex taste.
• Chicken Cuts: While a whole chicken is traditional, you can also use bone-in chicken thighs, drumsticks, or breasts for a quicker preparation. Bone-in cuts, however, will impart more flavor to the dish.
• Slow Cooking: If you have more time, you can cook this tagine on a very low heat for a longer period (2-3 hours) to ensure the chicken becomes incredibly tender and the flavors are deeply infused.
• Add Vegetables: To make the dish even heartier, you can add vegetables like carrots, potatoes, or artichokes during the last 30 minutes of cooking.