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Moroccan Chicken Tagine with Preserved Lemons
🇲🇦
Medium
Morocco

Moroccan Chicken Tagine with Preserved Lemons

A fragrant, slow-cooked Moroccan stew with chicken, olives, and preserved lemons. This authentic tagine captures the essence of North African cuisine with its complex spice blend and tender, falling-off-the-bone meat.

Prep
20 minutes
Cook
1 hour 30 minutes
Serves
6
Level
Medium
MoroccanNorth AfricanSlow CookedOne PotAromatic

The Story Behind the Recipe

In Fez's ancient medina, Lalla Fatima invited me into her kitchen to learn her grandmother's tagine recipe. The secret, she whispered, is the patience - letting the spices bloom slowly and the steam from the conical lid work its magic. Every family has their own blend, passed down through generations.

Ingredients

  • Whole chicken

    Cut into pieces, skin-on

    3 lbs
  • Preserved lemons

    Rinse and quarter, available at Middle Eastern stores

    3 pieces
  • Green olives

    Pitted, preferably Moroccan or Kalamata

    1 cup
  • Yellow onions

    Thinly sliced

    2 large
  • Fresh ginger

    Peeled and minced

    2 inches
  • Garlic

    Minced

    6 cloves
  • Ground cinnamon

    Ceylon cinnamon preferred

    1 tsp
  • Ground ginger

    In addition to fresh

    1 tsp
  • Turmeric

    Fresh if available

    1 tsp
  • Saffron threads

    Soaked in warm water

    1/4 tsp
  • Chicken stock

    Low sodium

    2 cups
  • Olive oil

    Extra virgin

    1/4 cup
  • Fresh cilantro

    Chopped, for garnish

    1/2 cup
  • Couscous

    For serving

    2 cups

Instructions

1

Season the chicken

Season chicken pieces with salt, pepper, and half the spice mix. Let marinate for 30 minutes at room temperature.

2

Brown the chicken

Heat olive oil in tagine or heavy Dutch oven. Brown chicken pieces on all sides, about 8 minutes total. Remove and set aside.

3

Cook aromatics

In same pot, cook onions until softened, about 5 minutes. Add garlic, fresh ginger, and remaining spices. Cook until fragrant, 2 minutes.

4

Add liquid

Return chicken to pot. Add saffron water and chicken stock. Bring to a gentle simmer.

5

Slow cook

Cover and simmer on low heat for 1 hour, turning chicken once halfway through cooking.

6

Add final ingredients

Add preserved lemons and olives. Continue cooking uncovered for 15-20 minutes until chicken is very tender.

7

Rest and garnish

Let rest for 10 minutes off heat. The flavors will continue to meld. Garnish with fresh cilantro.

8

Serve with couscous

Serve hot in the tagine with fluffy couscous and crusty bread for soaking up the sauce.

Pro Tips

  • If you don't have preserved lemons, use lemon zest and a bit of salt
  • The tagine should barely bubble - low and slow is key
  • Don't lift the lid too often - the steam is essential for tender meat
  • Taste and adjust seasoning before serving
  • This tastes even better the next day as flavors develop

Cultural Context

The tagine is both a cooking vessel and the dish itself. The conical lid creates a unique steam circulation that keeps ingredients moist. In Morocco, tagines are traditionally cooked over charcoal, giving a subtle smoky flavor. Each region has its signature combinations - this version is typical of Fez.

Where to Try It

Restaurant Dar Hatim

Fez, Morocco

Traditional family restaurant in the medina serving authentic tagines

Le Jardin

Marrakech, Morocco

Beautiful riad restaurant with excellent traditional and modern tagines

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